Category: Features

  • In frame – a talk with Neil Robertson

    Patrick Crowder talks work/life balance, homesickness, mentorship, and education with the champion Australian snooker player.

    How do you normally prepare for a match?
     
    Generally I don’t really like eating that much before I play, and it’s always been like that throughout my career. I actually try to eat anything I can really, because the worst thing is when you’re playing and you get hungry because maybe you didn’t eat enough before the match. My go-to is a peanut butter and banana sandwich because I find that really easy to eat, and it kind of fills me up for quite some time. Before I play a night session, like a final, I mean the worst thing you can do is eat a proper full meal and then all of the sudden you’re getting ready to go out and play and you feel like you’re ready to check out for the night, sit on the couch, and just watch some TV. Generally I always try to get down to the venue around 35 minutes before I play, and I think 15 minutes on the practice table is perfect. Some players like getting to the venue 45 minutes before, but then you’re waiting around and using a lot of nervous energy.

    What is your proudest moment in snooker?
     
    Probably being the first overseas player to win the Triple Crown – that’s winning the World Championship, the Masters, and the UK Championship. I did that in 2013, and to be the first player to do that is pretty cool. It’s certainly something I never thought was possible when I first came over to this country, not in a million years. Also, I guess I’m proud of how long I’ve been able to be successful, coming over from Australia. A lot of great players who have come from overseas will sort of go pro for ten years and then they’ve had enough and they go back home, whereas I’ve been able to sustain it for 20 years now living over here. I’ve been able to win a tournament every year since 2006, so that’s also right up there, I’m proud of being able to keep that winning streak going.

    How did you adjust when you first moved to the UK?

    In the 2001-2002 season when I was only 19, I was living in Leicester and I didn’t enjoy living there at all. It was completely different to Melbourne, so I really struggled. It was different back then as well, there wasn’t any sort of internet where I lived so it was difficult to keep in touch with the people back home. It always seemed like I’d have to walk an hour in the rain to get to this one internet café, and I just thought ‘this is depressing really’, so that was when I was questioning if I really wanted to commit to snooker and live in this country. I took a year off the tour, and I came back in 2003 with a few friends from Australia and we moved to Cambridge, which was a completely different world. From then on I settled in really quick.

    How do you manage your work/life balance, especially with two young children?

    My daughter is turning three tomorrow, and my son is eleven and he’s really into his football, so I tend to pick and choose my tournaments a little bit more these days. I can’t really commit to an absolute full season because if I do that then I’ll hardly see my family. I’ve sort of achieved everything I’ve wanted to achieve in my career ten-fold, so now if there are some smaller events on the calendar I’ll choose to miss a few of those and be home for the week instead. I take my son to all of his football training and his matches, and I get a really big buzz off of that. I think it’s important to strike that balance, and I think what’s led me to have good longevity in the sport is that when I’m playing in tournaments I really want to play. I don’t feel like I’m getting burned out and like ‘oh jeez, I’ve been playing too much’, so when you see me at events you’re seeing me when I’m very determined to do well.

    How do you like to unwind when you’re not playing snooker?

    Before lockdown I used to play in Warhammer tournaments, but I haven’t really been able to get back into it the same way that I was. Ever since my son has been doing really well in football I’ve not been able to participate in any of the tournaments, so I haven’t really been painting as much either. I do still love it, and I will get back around to it, I mean I used to spend 30 hours on a miniature and do really well in painting competitions. I also chill out a bit with some of my friends playing a bit of World of Warcraft. When you’re in a hotel room it’s nice to have a laptop or something to chill out and unwind. And that probably helped me get through when we were in the bubbles in the hotel. Some of the guys who I know started to lose the plot after three or four days in the hotel room, so it’s always good to have things outside of snooker.

    It sounds like you’re really involved in your son’s football, do you find that your experiences in sport allows you to help him better?

    I never played when I was younger – back in Australia everyone played cricket or Australian football – so I don’t really coach him as such, but I do analyse a lot and I try to help him out with experiences I’ve had through snooker about improving and being patient with yourself. It can be frustrating when you’re trying to do something and it’s not quite coming off, so he’ll be practicing in the garden and I’ll tell him the importance of learning patience, sticking to it, and putting in the hard work. I just basically try to let him do it himself as well, I don’t want to push him too much, I want to let him enjoy the sport. But I do like to try and implement the things that I know work for me and see if he can take those on board.
     
    Throughout your career have you ever had a mentor to help you through? Have you been that mentor for another player?

    Yeah, Joe Perry has been fantastic. I think one of the luckiest things that happened to me is that when I moved to Cambridge in 2003, he was changing clubs from where he lived to the club that we were going to. So he put his professional table in there, and we were lucky that we had someone like Joe to learn off. We could watch him every day to see how he goes about things, Joe’s been fantastic about those sorts of things and he’s always been great for advice. If I were to get into coaching it would be as a mentor – maybe to someone who has a lot of potential and plays the way I did when I was younger so that the things I learned to become a winner could help them make that transition as well.

    You left school at 15, right? What would you say to someone with a lot of potential trying to choose between further education and following their dreams in sport?

    Oh, stay in school! My son and his friends will be talking while playing footie in the garden or something and I’ll hear one of his friends go ‘I hate school, I can’t wait to leave’, and I’ll say ‘Hey, hey, boys, you’ve definitely got to stay in school’, then of course I’ll get the ‘Well yeah, but you left school at fifteen!” So I have to kind of really say “Look, you don’t understand, I’m a one in a billion story, this just doesn’t happen normally”. So I always say, at worst get a good basic education where you can always go back. At least complete your high school and get that done. Because especially with today, you can do courses online and stuff, you have to get a solid education. The chances of making it in sport and getting to the point where you actually earn a proper income is so rare. In the Premiere League it’s something like .002%, and you can’t pin your hopes on that. It was pretty tough on my mom when I left school, because no one from Australia had ever made a living in snooker, and I had to move to the UK, and there was no guarantee that I could do that. So definitely stay in school, there’s always time. You can still do your studies and practice whatever it is you’re passionate about. You don’t need to leave school to be a professional sportsman, it’s just not true.

    If you had another job within the snooker industry, what would it be?

    I’d be doing studio work (commentary) for sure, I’ve done that quite a few times and the feedback has been fantastic. It’s very easy to do as an ex-player, you’re talking about stuff that you know. So it’s very straightforward and enjoyable, really, getting to see what other players do, so I quite like doing that and it’s probably something that I’ll transition into quite well.

    Were there any times of doubt?

    Yeah, it’d be when I was 21. I was playing back home and I was off the tour, I wasn’t professional at the time. I didn’t have an education, so it was really hard to get a job, and my brother and I had this tiny flat. I had to go to the job centre, which is where you go to get what’s called the dole in Australia (Jobseeker’s Allowance, or unemployment). It was a dreaded moment to get in the queue for that, because when I went to the UK when I was 15 I figured by 21 I’d never have to do anything like that. In front of me there was a guy who was absolutely kicking off. I think he forged some signatures or whatever and they weren’t going to pay him, and he just started swearing at everyone and it was really awkward. I was just thinking “Oh God, is this my life?” and I went out and started having a real good think about things. I wasn’t really practicing much at the time either, I had kind of lost hope. Then I decided to practice a bit more, and I got a call from Mike Peachey who was the head of the Australian Billiards and Snooker Council. He told me that the world under-21s was going to be held in New Zealand, and that he would help with the expenses. To cut a long story short, I performed really well at the world under-21s and won it, and that got me back on the tour card, and the rest is history. So that was a really massive turning point in my career.

  • Book review: Ronel Lehmann on Lord Cruddas’s Passport to Success: From Milkman to Mayfair

    Ronel Lehmann

     

    I could not put the book down from the moment that I began reading, despite its author for a time crossing the road when he saw me approach. As an Honorary Trustee, I was fundraising for Noah’s Ark Children’s Hospice capital appeal and Peter was inundated with similar requests. He did contribute for which we will always be incredibly grateful. It set the scene for what was a remarkable journey From Milkman to Mayfair.

    Unlike many business leader autobiographies, this was not ghost written but penned by the great man himself. Whilst reading you can hear his tone of voice during an extraordinary voyage right to the top.

    The son of a meat market porter and an office cleaner, Peter left Shoreditch Comprehensive School at the age of fifteen with no qualifications and a part time job as a milkman. Today he’s Lord Cruddas of Shoreditch, the founder of a £1.5 billion financial trading company and a distinguished philanthropist, giving to over two hundred charities through his foundation which helps young people from disadvantaged backgrounds.

    Fed up with Labours economic management, Peter began his foray into politics, becoming a key Conservative Party donor. But after being elevated to Treasurer in 2011, he fell victim to a Sunday Times sting which he was falsely accused of breaking the law on party donations. With unflinching honesty, he reveals the full story of his successful libel battle and opens of Pandora’s box of profound wider questions about newspaper dark arts and the power of the British press over the judicial system.

    Refusing to be scared off from the political world, Peter co-founded the winning Vote Leave campaign. Here, he gives a detailed insider view of the real reasons behind the victory and contemplates how Britain can now thrive outside the EU.

    Filled with heartbreak and elations, this is the extraordinary story of Peter’s epic rise from an east London council estate to a Mayfair mansion – and includes plenty of tips for budding billionaires, not to mention the importance of giving back.

    Honestly, I cannot wait for his sequel, and so will you.


    Passport to Success is published by Biteback Publishing at £20

  • A personal guide to careers in the wine industry

    Georgina Badine

    It’s a cold rainy day in November in London and I keep telling myself how could I forget my brolly today, it’s London after all. Yes it’s London but the forecast said cloudy with only a 20% chance of rain. The winter has just begun to make an entrance and I know exactly what will cheer me up, a lovely glass of Bordeaux.

    I enter a London restaurant for the second time in my life and the receptionist greets me with a warm smile and remembers my name, whilst saying that she will gift me an umbrella when I leave. I am already smiling before being shown to my table. Equally impressive is the Manager who had only met me once before and who remembers not only my name but also when I last came and where I was sat. Physiognomist or lucky shot? Either way, I’m delighted because he remembers me and every guest feels special when the staff remember them. The Chef patron wows me by knowing who I am before I have even uttered the words wine o’clock, highlighting what a tight knit industry this is.

    Remembering a guest goes further than just knowing his or her name. It involves knowing his or her favourite wines, any allergies and dietary requirements as well as those of his or her guests and knowing what occasion if any is being celebrated.

    I touched upon wine and how remembering some of my favourite wines is a definite bonus. I often get asked what makes a great sommelier? Some may think great knowledge and exams. But before all of that, a great sommelier to me is one who listens. “Would you like a rosé or a light white wine?” are words that are often uttered to me by sommeliers and it has become a bit of a joke within my circle of friends to see how many sommeliers will ask me this. Is it because I’m a young woman? Don’t assume every young woman likes only rosé. In fact, I love red Bordeaux with power and body and white Burgundy with oak and creaminess. The best sommelier will remember this whilst challenging me by taking me on a journey and making me discover other wines in that range that he or she thinks I will really enjoy.

    Vintage is key and there have been occasions where a different vintage has been brought to me.  I was once brought a 2007 Château Talbot instead of the 2005 listed on the wine list. Luckily, it didn’t take long for the sommelier to see I really wanted 2005 so he rectified this and surprised me with a Rauzlan Ségla 2005 that had just arrived.  Stock shortages can happen, although I think it’s always important to notify the guest of this to enable them to make an informed decision.

    I recently caught up with Angelo Altobelli, the Beverage Director and Head Sommelier of Dinings SW3. I know I am always in great hands when Angelo is there. With his Italian flair and charisma, Angelo knows what it takes to make his guests feel welcome and happy. He knows my love of Bordeaux as opposed to Malbec, and for Burgundy as opposed to Riesling and won’t even dream of recommending orange wine as he knows it makes the vein on my forehead pop! He also understands my obsession for decanting all my wines as well as my love of perfectly chilled champagne (who else hates champagne at room temperature?).

    I started by asking Angelo why it is so difficult to find sommeliers in the UK? Angelo explains to me that after Brexit, many people decided to leave the UK. This was very reinforced after the many lockdowns. Wine is not as present in this country as in Spain, France and Italy as a profession. Most of the sommeliers in the UK are not British. Angelo mentions that in Italy, there is even a school where you study hospitality and wine whereas in the UK this is not so common, apart from Le Cordon Bleu.

    I’m curious to know what Angelo thinks makes a great sommelier. He says they need to be able to adapt to the guest’s needs, whilst still making it fun based on their palette. Some sommeliers make it a bit too academic he says. I couldn’t agree more as we just want to be taken on a journey allowing us to discover different wines. What I perhaps like best about Angelo is that he listens to the guest. He knows my love for full-bodied wine so he avoids recommending me any Pinot Noir. Angelo also adds that a great sommelier has a good understanding of business so they know what sales and profit margins they need to achieve. Whilst we may be quick to complain about high wine prices, Angelo explains that a lot of research goes into what wine to put on his list, focusing on the producer and the vintage. It has taken him 9 months to get the Dinings SW3 wine list where it is now and he is not even half way there yet.

    The industry is clearly struggling and we are likely to see many restaurants shutting their doors which is heartbreaking. Angelo admits that he is a little bit scared about the situation. Demand for sommeliers is high at a time when there is a real shortage, meaning this may lead restaurants to have to recruit people who are either not sommeliers or not passionate about the trade. We talked about how the government needs to be doing more to help the hospitality sector, with a key priority being easier access for people to come work in the UK. Four years ago, it would not be uncommon to see a starting sommelier position advertised at under £25k. Today, you will struggle to advertise for that position under £30k, with some restaurants offering even more.

    Angelo has plenty of funny wine stories. Perhaps my favourite one is where a guest said to him, “can you recommend a good white wine?” When Angelo asked the guest what she normally drinks, she said everything but that she hated Chardonnay. He then went on to recommend a Riesling, yet she insisted on having a Chablis! My eyebrows are raised at this stage and I ask him if he told her that Chablis is a Chardonnay grape variety. He opted for diplomacy and just smiled I bet he was giggling inside…

    Perhaps what we don’t talk about so much is how much time sommeliers dedicate to their exams known as the Court of Master Sommeliers. The first of these exams took place in London in 1969. The aim of these exams is to encourage the quality standards for beverage service in the hospitality industry. The first of these exams is called Introductory, then comes Certified, followed by Advanced and ending with the most prestigious and highly coveted of all, the Master sommelier exam. On average, the pass rate for the Master Sommelier is about 5% and there are only 273 worldwide which shows how difficult it is to achieve. More than a decade can pass between the first exam and the Master Sommelier exam which involves a blind tasting of 3 red wines and 3 white wines, as well as an evaluation on service and a theory-based exam. So why put yourself through such intense studying? Well, on one level it’s the pride of the achievement but as well as this, it does demonstrate to a potential employer that the candidate is among the most qualified in the industry and can also lead to better progression and a higher salary within the industry.

    Historically, one could argue that sommeliers were not paid very well, given all their hard work and the long hours they spend in the restaurant. Before covid, it was not uncommon to see a starting sommelier salary between £24k-£25k. Now this is closer to £30k although it will depend on the restaurant of course. This is something positive though as the lack of supply has also highlighted the need to reward talented and passionate people. A Head Sommelier will of course be on more, typically this would start at around £40-£45k in London although it could be more depending on the person’s experience. As for Master Sommeliers, it is not unusual to expect them to be on £80k-£90k in London. The title is one of the most prestigious ones in the wine world so it is understandable that restaurants are proud to be able to say they have a Master Sommelier in their team.

    Investment in wine has become an interest of many wine lovers as it is an alternative way to make some money from something people are passionate about. It can get quite complex so having an advisor for this in the industry is very helpful. It all depends on how you buy the wine. The key is buying the wine En Primeur which means you are buying the wine before it has been bottled straight from the producer. This ensures you will make good revenue on your investments. You could expect to buy a bottle of Guiberteau 2 years ago for between £20-£25 that would now sell for between £35 and £40 per bottle. Both Burgundy and Bordeaux wines are great investments and 2 that I always turn to. Burgundy gets mature quicker so the return will come sooner, usually in about 5-6 years whilst Bordeaux can take up to 10 years. It is all dependent on the producer and the vintage also plays a part. The top 2 wines I would recommend for investment are Domaine Romanée Conti (known as DRC), although getting an allocation is a challenge in itself.  A case of 3 bottles about 5 years ago was £900, whilst today it is up to £4,000. DRC is so attractive as it can generate returns of up to 200%. For Bordeaux, I would turn to Château Lafite. As an example, a bottle of 2018 Château Lafite was £2,300 en Primeur whereas now it is selling for £3,500. The key with wine investment is patience and a careful selection by someone who understands the market.

    When it comes to hospitality, consistency is key and being made to feel welcome will make me coming back for more. My dad used to say, “this restaurant is my home away from home”. Nothing beats sharing a bottle of wine in good company. Warm treatment of your guests will make them a walking advertisement and they will not only become regulars but also spread the word to their network. True hospitality is achieved when people leave feeling better not about you but about themselves. Psychology plays a huge part in hospitality so understanding your guests is really key and the sooner this is achieved, the better, so keep the orange wine away from me and get your decanter out because it’s wine o’clock!

  • Sir David Lidington on the importance of relaxing when in a high-pressured job

    Sir David Lidington on the importance of relaxing when in a high-pressured job

    Sir David Lidington

    I’d say that three things define an aptitude for elected politics. The first is fascination with human beings and what makes them tick, and how power is exercised. It’s difficult to imagine anyone getting far in politics without those interests.

    Secondly, regardless of left, right, centre, almost everyone I’ve met in politics starts with a commitment about changing things for the betterer in their country. The motivation is always there. 

    The third thing which separates the natural politician from the civil servant is a certain zest for the theatre. It’s that willingness to take the risk and stand on the stage and at the end you don’t know you’ll have a standing ovation or a bag of rotten tomatoes slung at you. The natural civil servants shy away from that. What’s interesting, of course, is that you sometimes see a politician who’s really a civil servant – and vice versa, a mandarin who’s really a politician, and the thespian is striving to get out there.

    Asquith complained that you bring to the prime ministership what you know at the time of assuming office, because there’s not enough time once you do to learn anything new. I think it’s hugely interesting that Asquith complained about that in the days when parliaments went into recess for quite a long time in the summer, you didn’t have rolling news media or twitter. In those days, when something embarrassing was going to happen you had all the editors in to say let’s keep this quiet – as in fact happened when Winston Churchill had his stroke.

    The question in high office is how you manage to find space to time and think. Different prime ministers approach that in different ways. Mrs Thatcher was a complete Stakhanovite whereby Dennis would force her to go on holiday and she really would sit there reading the Planning Inspectors’ Report into nuclear power stations. She’d sit up into the small hours mastering the small detail and I don’t think she really recovered any sense of normality outside of No. 10 when she was forced to resign in 1990.

    John Major was different. To John, cricket and sport remains a great solace to him, and it’s a time when he can really switch off and cares fall aside for a time. For Tony Blair it was having a young family – as well as football and music to some extent. Blair, like Cameron with his young family, used Chequers an awful lot. They used to go there most weekends with the family and it provided privacy, as well as easy reach of London in an emergency. It’s that physical space to kick off your shoes and for the children to run around and not feel het up and bored! And Asquith didn’t have Chequers of course – Lloyd George was the first to have that. 

    Gordon Brown, I’d say, was also a bit of a Thatcher – though perhaps he might not like the comparison. David Cameron, though he was mocked by the media for the date nights and chillaxing – that was a way of keeping sane. Theresa May – again, she worked herself incredibly hard, and had a profound sense of public duty. For her home was a sanctuary and her marriage to Philip May was critical in providing that stability and that source of strength and renewal.

    As for Boris, it must be difficult. When you’re in high office, your time is not your own in that you have to fight to block off time . That’s true for any senior ministerial job. It’s backbreakingly busy as everything happen simultaneously. You can’t say as prime minister – well, we’ll fix Brexit this week, then China the next, then after that handle schools. It doesn’t quite work like that! 

     

    Read about how workplace stress can lead to burnout here

  • Exclusive: David Cameron and the plight of the former Prime Minister

    Robert Golding reports on David Cameron’s post-premiership and what it can teach us about the meaning of success

     

    It’s not quite clear if David Cameron is taller than you might expect, or whether you’ve given him extra height just by paying him more attention. It is as if fame has its own laws of perspective.

    But the word ‘fame’ doesn’t quite encompass the experience of conversing with a former prime minister. In the first place, power is a very specific subset of fame. A David Cameron or a Tony Blair didn’t rise to our notice through artistic popularity or some kind of scientific or commercial ingenuity. In fact, if we are being mindful of our democratic inheritance, we might feel a certain sense of ownership over the likes of Cameron: after all, we put him there.

    That fact makes us feel all sorts of thing we don’t necessarily feel with, say Elton John or Timothy Berners-Lee. It is possible – perhaps it is even quite likely – for a UK prime minister to achieve considerable sway over our lives and at the same time for him not to have done a single thing we cherish. Even Cameron’s achievements – with the possible exception of civil partnerships – aren’t necessarily loved.

    But it’s the quirk of democracies that you often find that British people reserve their right to moan about a prime minister behind their back but to be in awe of them when in their company. A prime minister is therefore the recipient of mixed messages which might amount almost to gaslighting: respect and ridicule dovetail through their lives upon assuming the position, and the oddity of it all won’t let up once they’ve left office. It takes a death to exit the weirdness of Cameron’s level of fame.

    We caught up with Cameron at a Grapevine event in Oxfordshire where Cameron was discussing his post-premiership priority – Alzheimer’s Research – with Lord Finkelstein. So whatever made him think he’d be a good prime minister? “Very good question. I was elected in 2001. From 1997 to 2000 we’d made virtually no progress at all. We were just in a terrible position. And so I think everyone was asking themselves, what is it the Conservative Party and what does it need to do? I took the more radical end of things and said, ‘Well actually, we’ve got to change a hell of a lot of things’. And the more I looked at the other people who were putting themselves forward, I didn’t think any of them were radical enough in saying what needed to change.”

    What he means by this is really cultural change – a shift in the party’s attitude to gay marriage would lead to the Civil Partnerships Act 2004, and Cameron notes that his ‘hug a huskie’ stance on the environment continues to resonate today. “It’s fantastic that we have had COP 26 in Glasgow, and a Conservative Prime Minister who’s seen as one of the world leaders on the environment. That’s a great thing, and it’s because the Conservative Party decided it was a proper topic for us.”

    As I listen to Cameron speak, I find myself thinking of the sheer strangeness of the role of prime minister – and then the even greater oddity of being a retired prime minister. The role itself – recently described by Sir Anthony Seldon as The Impossible Office – is unique. Let us toss partisanship to one side for one moment and admit that you have to be intelligent to secure the role in the first place. Once you have done that, an unusual array of interesting experience and information comes your way and you have to develop ways to sift and sort that information.

    To hear Cameron talk is not just to be reminded of Tony Blair – as has always been the case, sometimes to the distress of people who would suspect Cameron of not being a true Conservative – but of Gordon Brown and Theresa May too. It’s a sense that they know how the world works and this lends their opinion on anything unusual credence – more so than a former Cabinet minister, or even than a former permanent secretary.

    Members of the Royal Family meanwhile, though they might develop lengthier experience at the top, may experience a shielded version of reality which keeps from them the real difficulties which lie at the base of decision-making. Prime ministers are the people who have climbed, in Disraeli’s words, ‘to the top the greasy pole’. Princes – for all the respect they sometimes engender – are merely placed in palaces.

    So what sort of skills does a prime minister develop – and how can they be deployed to solve problems once the individual has left Downing Street? Cameron is thoughtful in his reply: “I would say the first is the experience you gain in chairing a Cabinet, when you have quite a lot of people who support you and quite a lot of people who don’t support you, and you’re trying to corral people in the same direction – that is a useful skill.”

    These skills, developed at the highest level, are, one suspects, somewhat wasted in chairing the comparatively small operation of a private office once one departs. But Cameron has done much more than that, and is throwing himself particularly now into his role as President of Alzheimer’s Research UK.

    Cameron continues: “Furthermore, all the connections that you make, in terms of life sciences, business, philanthropy make a difference. We’ve got Bill Gates now involved in the fight against Alzheimer’s: he’s funding the early detection project. His father had Alzheimer’s, and he’s bringing billions to play into it. So I think all those things bring people together.”

    David Cameron, former Prime Minister of the United Kingdom, speaking at City of London Schoo.. 13.2.2020 Photographer Sam Pearce / www.square-image.co.uk

     

    Cameron adds that as Prime Minister, you get used to figuring out ways to actually get things done: “Now, I’m not a scientist myself: I was forbidden from doing physics and chemistry because I wasn’t good enough. But one of the reasons I got interested in this was because when I was in government, I got my science team around the table and asked them what were the most promising avenues for a big breakthrough in terms of science. They pointed me to the 100,000 Genomes Project, which has been hugely important in cracking Covid-19. They also pointed me towards Alzheimer’s because of the costs of the disease on the UK economy. Those sorts of skills – money raising, bashing heads together, getting things done – all help.”

    Whatever you think of Cameron’s premiership, or his decision to grant the European referendum which made that premiership unravel with such dramatic swiftness in 2016, this is plainly a formidable set of skills.

    And it turns out I’m not the only one to think they’re not being put to good use. Sam Gyimah held a range of ministerial posts under Cameron, and remains close to the former prime minister. He laments this sense that departing prime ministers are, in effect, put out to pasture: “Very few people have that unique experience and perspective but we don’t use them properly once they leave office,” he tells me.

    I remind Gyimah of Bill Clinton’s lament that he felt he was leaving just as he had learned how to do the job. Blair, after 10 years, sometimes gave the same impression. But Gyimah, who now works in the corporate sector in many roles including as a non-executive director at Goldman Sachs International, is philosophical. “My life now is all about turning ideas into reality and I particularly like ideas where there’s a positive social impact. It’s not politics – but some of the things which attracted me to politics still apply. It’s just that I’m dealing with an investment response instead of a government response to problems. If you can unlock capital at scale then it can do wonderful things.”

    So there is life after politics – but still, the life after politics for a prime minister can seem strangely limited and truncated. Surrounded by their security teams, with just the past for company, they must sometimes feel a strange mixture of solitude and frustrated irrelevance. It reminds me of a story once told to me by the photographer Graham Flack who remembers going to photograph David Cameron in respect of the famous writing-shed Cameron had installed in his garden at his Oxfordshire home. He and the journalist in question were early and waited for a while in a layby down the road from Cameron’s residence. When they arrived, they mentioned this to Cameron’s protection unit who replied: “Yes, we know, we were watching you.” The photograph itself had to be shot and reshot because one particular tree made the team worry that a viewer of the photograph would be able to locate Cameron’s house.

    It doesn’t sound like much of a life – and yet perhaps these limits are a small hardship for the enormous privilege of having been caught up in history. During the on-stage Q&A, Finkelstein asks Cameron whether being Prime Minister has altered his perspective on great historical figures? Cameron relishes the question: “I think it makes you realise how the little decisions you’re making aren’t black and white. It’s not presented every day as “Here’s an important issue Prime Minister, but here’s the right decision and here are two wrong decisions. When are you going to make the right decision?” Cameron continues: “Many of the decisions you make are degrees of bad, and you’re trying to avoid the worst – and some of them you will get wrong. I think you do feel a greater sympathy for people who make the wrong decisions. What that does is give an enormous respect for those prime ministers who have the very biggest decisions to make. When you think of what Churchill did in May 1940, specifically the decision to fight on against Hitler, you’re more aware of the enormity of those really big decisions. Today, we’ll look back and think: “Well, of course we should do that”. But at the time, Churchill was surrounded by people saying, “No, we’ll get destroyed, the British Empire will be lost, we’ll never hold out.””

    And yet those people who make the really big choices nowadays leave office with plenty to offer – and yet there seems to be little by way of structure once they do depart. Is the UK missing an opportunity here? Might it be that we should have some kind of Council of Elders, consisting of former prime ministers who might advise the sitting prime minister, as a sort of version of the weekly audience with the Queen?

    When Cameron is asked about those weekly meetings with the Queen he is effusive: “One of the best things was going to see the Queen. It was an enormous treat, because you’re literally spending an hour with the world’s greatest public servant. I remember when I was at Eton, the Queen used to come to the carol service. The first year she came, I read the lesson. I got to the podium and forgot to say: “Thanks be to God at the end”. I looked at the podium and at the Queen and said: “Oh shit.” So I had the unique position 30 years’ later to ask the Queen: “Do you remember me saying that?” While I can’t reveal any of that conversation, my head stayed on my shoulders.”

    One can easily imagine regular contact with previous prime ministers having a similar effect: surely it is salutary to have contact with your predecessors, as both a source of empathy, but also as a sort of memento mori, that your time in the spotlight shall recede swifter than you expect?

    So has Cameron been back since? “Not very often. But we did have a very entertaining dinner for the 2001 intake, where Sir Bill Wiggin and I tripped off to London. It’s interesting going around the office and seeing people who worked with me and people I remember from around the building. And actually the mood was good. You felt like there was someone in the job who really enjoys it – but there’s no point in doing the job if you can’t relish the challenges.”

    Cameron also remembers the humour of the job: “I had Nicolas Sarkozy in – actually the first person who visited me at 10 Downing Street. And obviously he brought his beautiful wife Carla Bruni. I remember this particularly well, because my private secretary was with me as they were driving up Downing Street. I said to my private secretary: “I shake his hand. Do I kiss Carla?” He said: “Yes, I think you should kiss Carla, she’s French.” I said: “How many times should I kiss Carla?” My private secretary: “As many times as you can get away with!”

    Amused by this, I decide to catch up with Sir Bill Wiggin and ask him about his friendship with Cameron, and what the proper place is for a prime minister after their premiership is over.

    “They should all go to the House of Lords,” Wiggin says, without missing a beat. “That is the right place for them and this trend to not go there is really worrying.”

    Wiggin also points to the uniqueness of prime ministers: “They’ve all held the nuclear codes. When they talk about nuclear weapons, they’ve thought about it really hard. These guys have a hideous responsibility. They also get exposed to huge amounts of information from the best experts.”

    So what’s the history of this? Wiggin explains: “If you’ve been Prime Minister, you are entitled to an earldom, and Clement Atlee was the last to take it. I’d like to see that change.”

    Wiggin – who recently received his own knighthood – also links the case of Cameron and others to a wider need for House of Lords reform: “The House of Lords is really important, and we currently have the wrong people in there. We need to stop placing Olympic champions in the Upper Chamber. If you’ve won a gold medal, you’ve already been rewarded and it makes the honours system superfluous. Our system should focus on public service and delivery.”

    Of course, there is other provision in place. According to the Public Service Act 2013, a former prime minister is entitled to an annual pension ‘equal to one half of their final salary when they left that office, regardless of age or length of service.’ Cameron actually waived this upon departure from office in 2016, unlike Tony Blair who didn’t.

    Of course, this decision – gallant as it appeared at the time – didn’t necessarily end well, as all those who followed the Greensill Capital affair know. This episode, which for many has tarnished Cameron’s legacy, is symptomatic of a broader problem: there is still an abiding sense that prime ministers don’t know what to do with themselves. In fact, the happiest of the living former prime ministers seems to be Theresa May, who retains the parliamentary structures of life by remaining an MP – a job she is manifestly good at.

    Is there anything to be learned from the American system? In the first place you have the great fandango surrounding presidential libraries which appears to keep former presidents busy, while also regenerating an area economically. Likewise, the big bucks memoir – though it probably has a Churchillian origin – has a sort of American tint to it these days. Cameron’s For the Record is rather a good one, and better than either Brown’s or Blair’s. May’s we still await.

    But there is also another abiding image of former presidents gathering together for photo ops to work on cross-party hurricane relief for the good of the country. This occurred during the Hurricane Katrina in 2006 when the world was informed of the friendship between Bill Clinton and George H.W. Bush.

    Is this something the UK should emulate? If Cameron were to be given some kind of government Alzheimer’s portfolio only the most timorous betting man would think he would be unable to achieve results. Cameron explains the problem: “Dementia is caused by diseases of the brain of which Alzheimer’s is the most significant. Just as we’re cracking diseases like cancer or heart disease, we should be focusing on this. When I was premier, I became more and more convinced that this was an area that needed proper government attention for scientific tests, for more research. It was way behind cancer research, so that became quite a priority of mine as prime minister.”

    Cameron’s role now as President of Alzheimer’s Research UK includes raising money for the organisation as well as chairing the Board of our Early Detection of Neurodegenerative Diseases Initiative, an ambitious project which seeks to develop a digital tool to help detect the diseases that cause dementia years before the symptoms start.

    Even so, Cameron still remembers his time in Number 10 fondly: “One of the great things about being Prime Minister is you can really put your shoulder to the wheel on some sort of slightly second order issue, and you can move things really quickly, really rapidly. The fact that a prime minister decides to make dementia a priority with the G8 really does make a big difference because the rest of the world goes “Oh well, we all want to think about that”.

    And yet how frustrating to have had that power, to have achieved the knowledge of how to utilise it, and then, over an unrelated referendum to be deprived of the ability to solve those problems. Of course, this is democracy, but it still feels as though an opportunity is being missed somehow.

    So what did Cameron most learn while in Number 10? “When you think of Number 10 you think it must be this enormous power. Actually, I think the greatest surprise about it is not how much power you have – but how little.” How so? Cameron explains: “The other departments you’re dealing with are ten times the size of 10 Downing Street, and they often quite literally don’t do what they’re told. Anyone in business reading this will be familiar with the idea that your finance manager didn’t respond to your command, and that does regularly happen. As a tiny example, I wanted to empty our prisons of Jamaican offenders by using a budget to build a prison in Jamaica. It was agreed we were going to do it, and spend the money. Six months later, I asked “How’s my Jamaican prison?” Literally nothing had happened. So you have to remember that in Number 10 you lead by building a team and making it work with you and for you.”

    And, of course, we all need to do that. Prime ministers are unique in having been placed so severely under the microscope. But they teach us about human flaw and potential in equal measure. In particular, studying the lives of former prime ministers has something to tell us all about what we really want, and what success ultimately means for each of us.

  • Increase your employability through solid applications

    Patrick Crowder

    If you’re on the search for a new job then you most likely have a method to cut through the madness, but it is important to double check your approach for common errors and missed opportunities. 

     

    Employability skills are essential to landing a job, but the approach you take to applications and interviews is equally vital. The office furniture company Furniture At Work has spoken to career experts to find out the most important things to do, and what not to do, to give yourself the best possible shot at your dream role.

    Never Lie

    An obvious yet often disregarded rule is to be honest, both on your CV and in your interview. Sure, exaggerating your skills or experience may give you a slight edge, but if you are found out then your credibility could be gone forever. A key trait of employable people is honesty, so as career coach Matt Somers explains, lying really isn’t worth it.

    “Just don’t do it. Ever,” Somers says, “Rather than wonder if you can get away with a small lie on this CV or that online application, just resolve never to lie. That way you’re never under pressure at an interview to remember what you lied about. Interviews are stressful enough as it is!”

    Don’t insult your former employer

    Just as you wouldn’t talk about an ex-partner on a first date, you also shouldn’t insult your former employers in an interview. Not only could that cause a potential employer to worry about how you will talk about them, it adds unnecessary negative energy to the conversation which could reflect badly on you. If you had a serious issue with a former employer which you feel must be brought up, then do your best to lay out the situation dispassionately and professionally.

    Don’t undervalue your employable skills

    An important thing to remember about a ‘dream job’ is that often, to those in the field, it’s just a job. This means that there is no need to act like they are doing you a favour by considering you for a role. If you’re qualified and confident, then why present yourself as lesser than what you are? Simon Roderick, Managing Director of Fram Search, explains why confidence is key.

    “The first thing about applying for your dream job, is to actually apply instead of holding yourself back and worrying! Have the confidence to think ‘If not me, then who?’ Back yourself and you may be surprised at the outcome,” Roderick says.

    So, we know that lying, smack-talking old bosses, and letting nerves take over are never conducive to landing a job, but what should we do?

    Personalise your CV

    Amanda Augustine, career expert at TopCV, believes that personalising your CV to the target role is paramount. Not only does it show that you’ve done the research to find out what the role requires, but it allows a potential employer to see only relevant information. Imagine you’re going through CVs – aren’t you more likely to interview an applicant who has already made your job easier? Augustine also emphasises that a good referral can make all the difference.

    “You’re 10 times more likely to land the job when your application is accompanied by a referral,” Augustine says, “Use your personal and professional connections and social media platforms such as LinkedIn to find and connect with people in your target field and industry.”

    If your personalised CV with a solid referral are enough to land an interview, it is important to prepare. Friends and family can help you run a mock interview, and they may ask a question that you don’t have a ready answer to. There’s no denying that ‘winging it’ can work, but why take the chance?

    Send a follow-up

    If all has gone well, the interview is complete, and you’re playing the waiting game, there is still work to be done. Always send a follow-up email after an interview. Don’t spam them of course, but a quick email thanking them for their time and expressing your enthusiasm can’t hurt.

    Advice can be extremely useful, but when all is said and done, it comes down to you. You write your CV, you apply online, and you sit in the interview chair. Therefore, have some confidence when applying. Don’t just skim your CV but read it and look at all you have accomplished. And why not go for that dream job? After all, you’ve made it this far.

     

    Read more about how the world of recruitment is changing here:

    2022 Highlights: Computer says no – should we welcome AI in recruitment?

  • Finito World Q&A: celebrity chef Tristan Welch

    Finito World Q&A: celebrity chef Tristan Welch

    Garrett Withington talks to the co-owner of Parker’s Tavern and host of Cooking with the Stars about life under Gary Rhodes and Gordon Ramsay and how the UK’s attitude to food has changed

    GW: How did you get your start in becoming a chef?

    TW: I fell in love with cooking from a young age at school during Home Economics. I realised whatever I cooked in the class, it made people happy and I really loved that feeling – that is what a get a kick out of, seeing people enjoying great food.

    Favourite Dish?

    Lemon sole with nut brown butter, shrimps and samphire. It reminds me of childhood holidays in North Norfolk – where I am taking my family this summer.

    You have quite a C.V. including Gary Rhodes and Gordon Ramsey. Were you intimidated working for these big names and are their personalities truly reflected when we see them on T.V?

    Working for some of the very best chefs in the world has been an absolutely inspiration to me – we all put on a bit of a pantomime now and again.

    Being a Chef often involves unsociable and long hours which can make it unappealing to the youth. What aspects of the job drew you to the kitchen that may inspire the next Tristan Welch?

    I think the hustle and bustle of the kitchen really enthused me and drew me in. There is nothing quite like the camaraderie amongst a kitchen team. Some chefs I worked with 10 years ago, when we bump into each other now, we greet each other like great friends – it is relationship-forming.

    Famously the kitchen is a stressful environment where much head bashing takes place with expletives thrown at one another, most exemplified by Marco Pierre White and Gordon Ramsey. But with more workplace environments and office spaces adopting a kinder approach, reprimanding and firing those who shout at their subordinates, is this attitude beginning to change in kitchens or does its unique environment separate it from this problem?

    Those days are gone. We are at a very interesting point now, that I identified 6 years ago (before we started Parker’s Tavern), the training we had and the style of training is no longer relevant to young talent today and as industry leaders, it is for us to take it seriously and find the solution to guide up and coming talent through and help them flourish in this fantastic industry.

    British cuisine has come a long way in a short time, now within the top ten countries with the most Michelin stars. What do you think has changed and is progress likely to continue?  

    I think the country’s attitude towards food has completely changed. When I was fresh out of college (even before then), my father would drive to France three times a year to stock up ‘on the good stuff’. Even in the early days of my career, I was told I had to live and work in France to really understand food and I did, I spent time there. But nowadays you don’t need to – you don’t have to go more than 300 metres in Cambridge to get to an amazing artisan bakery – we have great food on our doorstep.

    What advice would you give to a budding cook and where to start on the career path to become a chef? 

    Follow the food that you love, have a goal in mind and in the back of your head. Understand that there will be hard days and great days but never lose sight of your goal.

    Poor nutrition and obesity appear to be a problem in the UK. Do you think that there is an educational gap in public knowledge?

    Yes, I think there is a gap in nutritional knowledge. However my children are being taught about nutrition to the point they are questioning their own school dinners so the future is bright on that one…

    At school in Food-Tech I made Coleslaw, Pizza and a Trifle. Hardly set me up to be a great Chef. How would you go about inspiring children to cook and take what they eat seriously?

    That doesn’t sound too bad! One of the key things especially for children and young adults is don’t be afraid to experiment. One of the things I do as a parent is give my children the full run of the kitchen. They can mix and make anything – sometimes yes, it may be inedible and sometimes it is great. For me, that is the best way to inspire.

    School canteen food has also been the subject for debate by some chefs, expressed most by Jamie Oliver, but how would we go about bringing a Michelin star experience to children?

    I think in this question lies the problem, we don’t. Michelin star for kids is the wrong idea – it is about good, wholesome food that is nutrient rich and fresh. I know it is the toughest thing in the world to cook for children all the time but it is certainly something we need more of a focus on. Jamie Oliver did a smashing job however it seems to be slipping back a bit and at a time when we need to focus on our kids more than ever.

    Often for those trying to learn the skill of cooking from scratch it can be quite daunting. Thousands of cookbooks, an infinite number of online resources and numerous cuisines. Where would you tell these beginners to start and what path to follow to becoming a professional home Chef?

    During my cookalongs at 6pm every Thursday on @Parkers_Tavern on Instagram! If you aren’t joining, that is why you can’t cook!

    Famously around the world many countries have a negative perception of traditional British cuisine, how do you feel about this international reputation?

    Apparently we have bad teeth too!?

    When discussing British Chefs in general, Pierre Koffmann had stated that “Not enough Chefs cook from the heart. There’s a lack of originality, too much copying”. What are your thoughts on this and what advice would you give to aspiring chefs to avoid this problem? 

    I wouldn’t worry about copying too much, it isn’t something I would advise but I agree with Pierre, cook from the heart, cook what you love. On Cooking With The Stars, we made carbonara, is that considered copying? We made from the heart, it was fantastic and fun.

    Does food have to be complicated to truly be good?

    No – one of the most amazing salads is just picking tomatoes off the vine and serving with olive oil and a bit of seasoning.  Complicated? I think not. Completely delicious? Yes.

    After watching your performance on the Great British Menu it must be asked what you think of food critics. Are they viewed much like music and film critics who can judge but not create?

    Some restaurant critics are better than others, but to be fair everyones a critic nowadays.

  • Opinion: Patrick Crowder on the HR industry

    Patrick Crowder

    The mere mention of human resources can conjure up all sorts of preconceptions and emotions. Often human resource officers are seen as the cops of the workplace – dictating what employees do and say and sacking them at the first sign of unproductivity. “I think it’s certainly true that it’s become much harder to express yourself freely over the past 10 to 15 years and that’s true at universities and it’s also true in the workplace,” the contrarian thinker Toby Young tells us.

    Human resources is also a complex topic, and these more basic misconceptions can be damaging, both to the HR industry and to employees who may be less likely to seek out help from their HR departments when they need it. At its core, HR is about managing people, resolving conflicts, finding solutions, and optimising businesses to improve efficiency. Not all HR departments are perfect, there is no doubt about that, but complex issues require careful analysis.

    That’s why Finito World has spoken to HR professionals across the industry, learned about the rise of new recruiting practices, and profiled 50 HR professionals from top companies to find out the true value of HR and to see how it can be done better.

    The Chartered Institute of Personnel and Development (CIPD) is the main professional body for HR professionals in the UK. First founded as the Welfare Workers’ Association in 1913, the CIPD now provides resources, support, accreditation, and data about the people profession. Their data shows that Human Resources makes up 1.6 per cent of the UK workforce – that’s around 472,000 individuals working in the industry. HR in the UK has grown 17 per cent overall between 2009 and 2019, and HR Manager and Director roles have increased by 57 per cent.

    There is a perception that the HR industry is paid extremely highly, and while there are certainly a good number of high-paying roles, pay across the industry is quite variable. According to the CIPD, median pay for an HR employee can range from £18,372 to £115,953 per year. Naturally, this will vary based on role. HR Directors have the highest median pay of £91,301 per year, while less senior roles such as HR Assistant will see around £24,712 per year. As with most professions, with seniority comes higher pay, and the opportunity for advancement within HR is one of the major forces which drives interest in the industry.

    A major part of HR is people analytics, which is the practice of using data about a company’s employees to find business solutions. This is where the idea of the HR department spying on employees comes from, and yes, if not conducted ethically, personal data can be used in ways which violate trust, privacy, and even the law. The CIPD recommends transparency, ensuring that the data system does not discriminate against any group, and ensuring that only necessary data is collected and analysed. This is a contentious area because of the ways that it can be misused. Automating a process which directly affects people’s livelihoods is never ethical, so hiring and firing decisions should never be made until a human has examined the data in question. This isn’t always the case, so the use of employee surveillance has gained a bad reputation. When used correctly, people analytics can be used to help employees, tackle pay gaps, improve training, and find the best ways to improve employee wellbeing.

    Middle management was created out of necessity during the Industrial Revolution, when the scale of businesses increased to a point that business owners could no longer oversee all operations of their companies. Since its creation, middle management has been the subject of controversy. Think back to the character of the “straw boss” in early 20th century labour action. In Steinbeck’s novel The Grapes of Wrath, straw-bosses are portrayed as company stooges, existing solely to ensure that labourers worked hard for little pay, while not doing much if any work themselves. While this is an extreme example of middle management, these perceptions can still be seen in views of Human Resources departments today.

    Recently, Douglas Murray published an opinion piece in the Telegraph entitled Young people aspiring to be HR managers are a dire sign of a country in trouble. In it, he argues that HR is unimportant, that youth should not “aspire to be bureaucratic middle-meddlers” and criticises HR’s place as one of the highest paid roles in the country. Murray questions the necessity of HR, stating that “The principal qualifications for this overpaid role in my experience are stupidity, lack of curiosity, misguided self-worth and odious self-importance.” If this is true, then many young people must be dead-set on making careers of needless bureaucracy, because the HR industry is growing fast.

    With all of the different ideas circulating about HR, it is essential to understand what the role of HR is, why someone would want such a role, and how the practice is changing with the introduction of new technologies.

  • Middlethorpe Hall – York’s hidden gem

    Patrick Crowder

    Middlethorpe Hall is a late-17th century country house with 20 acres of parks and gardens just two miles from the centre of York. Built under the reign of William III, Middlethorpe has an exceptionally classic style, and it holds the status of being the only country house hotel in York. As a National Trust property, conservation is at the forefront, so the rooms and gardens are presented with history in mind. The fine folks at Middlethorpe extended a very gracious invitation to both my girlfriend Martyna and I, so we took the train to York for the weekend to check it out.

    Martyna is a high-toned woman with knowledge of the finer things, but this Californian’s experience with elite hotels amounts to a few visits to the Ritz Carlton in Chicago with my parents as a pre-teen. Nonetheless, we felt no need to put on any airs at Middlethorpe, as there was not a hint of snobbery, so we were free to be our own relaxed selves.

    We had the chance to speak with Lionel Chatard, who has been the Director and General Manager at Middlethorpe for over 18 years. He greeted us kindly when we arrived, accompanied by his friendly brown and white cat. He explains that Middlethorpe has worn a variety of hats throughout its 322 years, and how managing the property brings unique opportunities and challenges.

    “Middlethorpe is rather unique in the fact that it is the only country house hotel in York, rescued in the 1980s from when it was a night club with overgrown or non-existent gardens. This Grade II William and Mary house was totally restored to the highest standard reflecting its noble heritage, and the gardens and parkland brought back to bring pleasure to all who wander through them or look out over them,” Chatard says, “The hotel is secluded in 20 acres of manicured gardens and parkland and offers luxury facilities including a boutique spa and a fine dining restaurant. I am proud of my team who make every guest’s experience unique. Also, working at a hotel which was donated to the National Trust is very unique! The motivation for the donation is to ensure that the houses and their land are kept safe forever, protected from inappropriate development, and continue to be maintained to their present high standards.”

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    The historic accommodations at Middlethorpe

     

    Our accommodation was not so much a room but the entire ground floor of a house, and when we arrived we were stunned by the care taken in its presentation. A bowl of fresh fruit (which contained the best pear I’ve had to date) was set out on an antique coffee table, alongside a selection of meringues. The bedroom and sitting room were both filled with interesting historical paintings, books, and artifacts, including a candleholder crafted from teak taken from the H.M.S. Terrible which served in the Second Boer War. While the furnishings were antique, the bathroom and kitchen had comfortable, modern fixtures, meaning that we wouldn’t be sacrificing water pressure in the name of historical accuracy on this trip.

    In the daytime we strolled around the historic gardens, and we were perplexed by a small cliff in the middle of the massive lawn! We learned that the sitting area, invisible from the main house, is called a “ha-ha”, which was a popular feature in 18th century gardens. We walked towards the walled garden, passing trees transplanted from all over the world, including a Red Oak, Turkey Oak, and a Cedar al Lebanon, until we came across the beautiful Dovecote. The structure has existed on the site since 1681, and now, bereft of doves, is used as a wine cellar.

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    The gardens at Middlethorpe, with Dovecote in background

     

    The gardens have been maintained meticulously, and as Chatard explains, it all comes down to the National Trust’s commitment to conservation.

    “The three Historic House Hotels; Bodysgallen Hall & Spa in North Wales, Hartwell House in Buckinghamshire, and Middlethorpe were donated to the National Trust in 2008, with all profits benefiting the charity,” Chatard says, “It is a matter of pride and joy to my fellow Directors and I, to know that we are making a useful contribution to support this formidable charity. It also means that as well as ensuring we run a profitable and successful business as hoteliers, our responsibilities are wider and also involve, to a certain degree, conservation and gardening. The gardens at the three hotels, as the other National Trust parks and gardens, are managed according to a long-term plan for their conservation, taking into account all their history, influences, qualities and contents, together with constraints that affect them.”

    One thing that Martyna and I noticed about the property and its stewards is the incredible attention paid to ensuring that guests have their needs met and, in the case of the slight misunderstanding I am about to recount, anticipated. Approaching the grand front of Middlethorpe, we decided to break out the camera for posterity’s sake. Being fans of Kubrick, we decided to take a few portraits with the camera pointing upwards at the subject, with the magnificent eagle-topped roof of the hall in the background. When we went back inside, the man at the door had called for a bottle of the finest champagne – when I got down on one knee for the picture he had seen it as a marriage proposal, and had prepared accordingly! We laughed about the misunderstanding, only half-joked that we would return for the wedding, and left extremely impressed by his skills of observation.

    The care taken to ensure our comfort did not stop there. When it came time for dinner, we were treated to a three-course meal with a choice of meat, fish, or vegetable for the first two courses, and dessert or cheese for the final course. Martyna, as she will herself admit, is very difficult to cook for due to her many allergies. I would list them here, but this article has to fit on the page you’re reading… you get the picture. Head Chef Ashley Binder had no trouble navigating the culinary minefield that is the woman I love, quickly crafting items with ingredients which were not even on the menu. This was no matter of lazy substitution, these were whole new dishes, created on the fly, for just one of many guests. The food was expertly made and a joy to eat, and we left very satisfied.

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    A view of Middlethorpe showing the ha-ha

     

    Floored by the service provided, I asked Chatard how he maintains such a high standard at Middlethorpe.

    “I believe I am very lucky to lead a team of committed and passionate individuals, who take pride in their work and really enjoy looking after guests; we all work as one team, and always support each other,” Chatard says, “Good and clear communication and staff training are key to a successful business. We truly value comments from our guests and discuss them constructively with the team for further improvements where necessary. Mystery ‘inspections’ are also helpful to ensure consistency of standards.”

    Middlethorpe offers a luxurious spa, which sports modern accommodations while maintaining an old-world feel. The large pool provides a place to soak off a day walking around the city, while the sauna and steam room give guests a chance to cleanse themselves of the thick London air. They also offer a variety of spa treatments in private rooms, which focus on skincare, health, and beauty therapy.

    Before we knew it, our stay had come to an end, but we took with us a feeling of rejuvenation and calm unrivalled by other holidays we had taken in the past. I highly recommend Middlethorpe to anyone looking to get away from the daily stressors so many of us face. After the last two years, we could all use a bit of pampering, and Middlethorpe Hall is just the place.

     

  • Letter from Australia: Ben Murphy on the coal debate

    Ben Murphy

    Sitting on this little red patch of dirt in the South Pacific Ocean, I’ve been trying to get some perspective on the craziness that’s upon us.

    How to make sense of the craziness in the news? One place to start is the global coal debate. The first thing to understand here is the basic difference between metallurgical (coking) coal for steel-making and other coals for energy production, concrete and paper manufacturing, to name only a few. Without this distinction the climate change discussion risks creating significant dangers, and the conversation around ceasing coal production will have an adverse effect on all of us. That’s because of these two coal sources is crucial to the existence of man kind.

    Let’s start with the basic question of where coal comes from. There are many varieties of coal in the world, ranging from brown coal or lignite to anthracite, also known as hard coal. All coal is formed when dead plant matter submerged in swamp environments is subjected to the geological forces of heat and pressure over hundreds of millions of years. Over time, the plant matter transforms from moist, low-carbon peat, to coal, an energy- and carbon-dense black or brownish-black sedimentary rock.

    That means there are two broad types of coal. In the first place, thermal coal makes up for about 65 per cent of all global coal production, also known as ‘steaming coal’ or just ‘coal’. This is widely used as the principal means of generating electricity in much of the world. It’s reliable and stable as a base load energy source and forms part of the energy cycle which includes nuclear, hydro, wind and solar energies to name a few. This is the source of much of the debate around finding renewable energy resources.

    But thermal coal must be distinguished from coking coal, also known as metallurgical coal. This is used to create coke, one of the two irreplaceable inputs for the production of steel, the other being iron ore. The property which really sets coking coals apart from other coals is its caking ability, which is the specific property required to make coke suitable for steel making.

    Now, coke is produced by heating coking coals in a coke oven in a reducing atmosphere. This is known as the caking process. This refined coking coal is then used in blast furnaces along with iron ore as the base minerals to make steel (pig iron).

    So, what will happen if those who win the argument and coal mining becomes phased out altogether?

    Well, in a world where coal-mining stops altogether, there would be an obvious and undesirable side effect: we would stop steel production. That would mean no more high-rise buildings, football stadiums, bridges, cars (Telsa included), trains, planes, air conditioning, computers, mobile phones, solar panels, wind turbines, power stations, refrigeration, hospitals, ambulances, shipping, recycling – and of course the needle used in the syringe that vaccinated you against the Covid-19 virus. It’s a scary but real prospect.

    Humans rely on steel, we have been making it for over 3,000 years. It’s in every facet of our lives and without it we stop. Transportation, communications, food production, economies and modern medicine rely on it. Take away metallurgical coal and you stop steel production.

    Here, we take a breath. There are smart minds looking to alternative fossil-free steel-making processes such as hydrogen steel which is gaining traction and significant investment as a future process. But realistically, we’re decades away from producing steel on anything like the scale we do today.

    Besides, so long as developing and emerging economies such as China, India and Indonesia are dependent on the production of steel – and so long as steel is heavily reliant on metallurgical coal and iron ore – it would seem the debate about stopping coal mining is in some sense a misguided one.

    It seems certain then that coal-mining will remain for some time to some degree. Thermal Coal and most non-renewable energy resources will be slowly phased down as we find and implement renewable alternatives. That’s a good thing, but it will take some time.

    If we agree that steel is important and therefore metallurgical coal must remain in our lives, then we have the parameters of a sensible debate. Perhaps we need to also start at the level of language by referring to thermal coal as ‘energy coal’ and ‘metallurgical coal’ as ‘steel coal’.

    The writer is the founding Director of AMC Supponor