Latest news with #MeltonMowbray
Daily Mail
7 hours ago
- Daily Mail
Household Cavalry corporal, 45, 'slapped the bottom of teenage female recruit on night out' leaving his 28 year Army career in tatters
The 28-year Army career of a Household Cavalry member came to a 'sadly discreditable' end after he slapped the bottom of a teenage recruit on a drink-fuelled night out, a court martial heard. Experienced Corporal of Horse Steven Henderson's behaviour in twice smacking the 19-year-old female twice after joining in with young trainees' 'partying' was 'outrageous', a judge said. 'An experienced, senior NCO (Non-Commissioned Officer) can't expect to lay hands on young female recruits in this way and have people be anything other than outraged,' Assistant Judge Advocate General John Atwill said. It was 'a sadly discreditable end to your creditable career', he added. Cpl Henderson - who is leaving the Army at the end of the month - pleaded guilty to one charge of disgraceful conduct of an indecent kind at Bulford Military Court, Wiltshire. The 45-year-old has been fined £1,800 and must pay a £100 service compensation order to the victim. The Household Cavalry Mounted Regiment is known for its iconic tunics and plumed helmets, and for being at the heart of the King's coronation, royal weddings and state occasions. The father-of-two, who was 44 at the time, drank 'a considerable amount of alcohol' on the night out with trainees who were 'much younger' than him, the court martial was told. Prosecutor Captain Ciaran Rafferty told the court that Cpl Henderson went on a night out in Melton Mowbray in Leicestershire. Trainees and instructors were there from the Defence Animal Training Regiment, which he was a part of at the time. The court heard that the night out started in a Wetherspoons, before moving to a pub called The Anne of Cleves and finally ending up at a karaoke bar named The Generous Briton. The prosecutor said that at one of the pubs, Cpl Henderson slapped the bottom of one of the 19-year-old trainee. Capt. Rafferty said of the second incident, which happened 'a few hours' later as she waited for a taxi: 'From the complainant's perspective, seemingly without any context, there wasn't any flirtatious behaviour or any indication she consented to these touches in any way', he added. She felt 'some confusion' and 'shock' at the incidents, the court martial heard. Capt. Rafferty said that Cpl Henderson had a 'belief someone had slapped his bottom before he slapped her bottom and it was his belief this was the complainant'. He said: 'His belief was the complainant slapped his bottom - that's not a position of fact. 'The crown accepts that was his belief at the time of the slaps.' For the defence, Chris Harper said that the 'sexual element' of the case is 'tangential' and that there was 'no sexual motivation or element' to Cpl Henderson's actions, which were simply 'horseplay gone too far'. He added that Cpl Henderson hoped after he apologised to the victim at work that 'that would be the end of it'. Assistant Judge Advocate General John Atwill said that Cpl Henderson has been a corporal for more than 10 years. He had previous convictions for battery in 2011 and a breach of standing orders in 2009. Sentencing the soldier, the judge said he 'consumed a considerable amount of alcohol' and the trainees were 'much younger than (him), but (he) decided to get involved in their partying'. Judge Atwill told Cpl Henderson it was 'a sadly discreditable end to your creditable career'. According to the British Army website, The Household Cavalry Mounted Regiment is the ceremonial face of the Household Cavalry. In May, The Household Cavalry Mounted Regiment and the King's Troop Royal Horse Artillery led a military procession featuring 1,300 members of the Armed Forces through Whitehall to Buckingham Palace as part of the commemoration of the 80th anniversary of VE Day. Last weekend the Royal carriage procession at Trooping The Colour was accompanied by the Sovereign's Escort of the Household Cavalry Mounted Regiment and the Band of the Household Cavalry, led by two shire drum horses bearing solid silver kettle drums.
BBC News
10-06-2025
- Business
- BBC News
Green light for new homes on edge of Melton Mowbray
Plans for dozens of new homes in Melton Mowbray have been given the green Borough Council has approved a planning application from Charles Church Developments to build 48 homes on land at Hilltop Farm, on the edge of the Leicestershire proposed development would consist of four two-bed homes, 16 three-beds, 20 four-beds and eight five-beds, with two of the two-bed properties to be classed as 'affordable', the Local Democracy Reporting Service said.A report by planning officers said the site – which was once partly used for tyre recycling - was considered a "sustainable and appropriate" location for a new housing development. According to the report, a number of empty buildings that were previously used by businesses based on the land will now be report recommends the developer pays almost £1m to offset the scheme's impact on local facilities and services, including funding for education, healthcare, libraries, waste and Blaney, from Charles Church North Midlands, said the company was "looking forward" to starting work on the development soon.
Daily Maverick
06-06-2025
- General
- Daily Maverick
AirFryday: Fish au gratin, my dad's way
Fish finished in the oven with a gratin of onions and cheese is a splendid thing, and one of my prized memories of the home food of my youth. It occurs to me often, these days, that my dad had a much bigger influence on me and my love for cooking than I had realised when I was younger. As well as his proper pork pies in the Melton Mowbray style, he loved to make his 'fish au gratin' which, in his broad Yorkshire accent, didn't sound remotely French. More like fisher gra'an, the vowels separated by a glottal stop in the London tradition. When I was living in England circa 2004 I trekked north to Yorkshire to see my cousins and stopped, en route, at Melton Mowbray, where I went into its legendary pork pie shop and emerged with a lovely, golden pie which I ate in the street. It was perfect, and it was exactly the same as my dad's, in my memory at least. In his world, fish au gratin was (and, always for me, still is) fish baked in the oven with a topping of golden fried onions and grated cheese, which meld together under the grill while the cheese melts and turns golden and, depending on the variety of cheese, either molten or crisp, or a bit of both. The Langbaken Williston cheese I used for it the other day melted and then crisped into a delicious crust, which was really good, although my dad's was always more molten. Either way, it's a treat. The technique of gratination in an oven (or today in an air fryer, optionally) is also applied to potato bakes such as Pommes Dauphinois, lasagne from Italy, Greek zucchini bakes, and everyone's favourite childhood supper, macaroni cheese. And what is a perfect mound of cauliflower cheese, finished under the grill of an oven or air fryer, if not a gratin… and better still if it has a few light breadcrumbs on top to turn perfection even better. I bought fresh hake while in Gqeberha last weekend and it's almost like a different fish, when used fresh, than a fillet of frozen hake is. Not that I have a problem with frozen hake, especially if you take it directly from the freezer to the air fryer. I cooked these fresh hake fillets in the air fryer, but you can pan-fry it first if you prefer, but not all the way through as it needs to continue cooking under an oven grill or in an air fryer. If you own the latter, it would be wiser to do the whole cook in the air fryer. (Serves 2) Ingredients 1 large onion, thinly sliced 2 Tbsp butter Black pepper and salt for the onions Picked thyme leaves Olive oil cooking spray 2 x 250 g fresh hake fillets, skin on 200 g grated mature Cheddar cheese or similar Salt and white pepper to taste Method Fry the sliced onion in butter, with some picked thyme leaves and seasoned with back pepper and a little salt, slowly until golden and caramelised. Set aside. Grate cheese and set aside. Preheat the air fryer at 200℃ for at least 5 minutes. Spray the basket and both sides of the fish. Season the fish lightly on both sides with salt and white pepper. Place skin-side up in the air fryer and cook it for 6 minutes at 200℃. Turn and spoon the onions on top, then sprinkle grated Cheddar on top, generously. good old chips, would be a perfect match. DM
BBC News
23-05-2025
- Health
- BBC News
Care home in Melton rated inadequate over safety and treatment
A care home in Melton Mowbray has been rated inadequate and placed in special from the Care Quality Commission (CQC) found stained mattresses, rusty showers and unpleasant smells when they visited The Amwell, in Asfordby a report published on Friday, the watchdog also said staff were unable to show residents were being kept hydrated and were not carrying out personal care often enough to ensure their good home has apologised for the standard of care offered to its 88 residents at the time of the inspection, in December, and said it was taking action to address the issues raised. The CQC said it had implemented special measures to protect residents and would closely monitor the home as it tries to improve. The CQC said the home was rated inadequate for its safety, effectiveness, and said they found a "closed culture" among senior leaders who did not understand the challenges the home and the family were uncomfortable about speaking out about problems, the CQC report said the lack of care led to family members complaining their relatives were left smelling "strongly unpleasant".It also said there was a case where a resident fell ill during a medical emergency but staff had not sought medical CQC added the home did not make sure that people's care and treatment was effective because they did not discuss their health, care, wellbeing and communication needs with them. Staff could not understand people's needs because their care plans had several contradictions, the CQC also spoke negatively about residents and families within their earshot. 'Left in distress' Craig Howarth, CQC's deputy director of operations in the Midlands, said: "Leaders didn't make sure they employed enough staff with the right knowledge and skills. "One relative told us staff leave residents in the lounge without supervision, leading to arguments and disagreements. "Another relative told us they heard people regularly cry out for help from their rooms. "This is unacceptable that people were being left in distress."The home managed medicines unsafely, putting people at risk of harm," Mr Howarth added."Some prescription items were out of date, and room and fridge temperatures exceeded the recommended range. "Staff didn't update medicine charts, making it unclear if people received their medication putting their health at serious risk."We have told leaders where they urgently need to make rapid and widespread improvements and hope to see these plans deliver better experiences for people." A spokesperson for the home said the health and wellbeing of residents was its "absolute priority" and that it took the CQC report extremely seriously."We would like to reassure our residents and their families that the findings of this inspection, which took place last year, are in no way reflective of the current quality of care being delivered at the home today," they home said a new leadership team was in place and there was an action plan to improve staff training."We sincerely apologise that at the time of the inspection we fell short of the high standards we set for ourselves," the spokesperson added."However, we look forward to welcoming the CQC back into our home and we are confident that they will reaffirm the positive steps that have been made."
Telegraph
22-05-2025
- Health
- Telegraph
The best and worst supermarket pork pies, from ‘claggy' to ‘beautifully crunchy'
Who ate all the pies? Me. At the World Pie Awards, which takes place every year in Melton Mowbray, I've judged vegetarian pies, football pies and steak pies. I've done novelty pies (the full English breakfast pie was a mistake, mostly because of the baked beans) and wedding pies which included multi-tier, pastry-rose-bedecked creations, as well as a glorious 'timpano', the pie at the centre of the classic Stanley Tucci film Big Night. Best of all, one year I was promoted to the top table to judge the king of picnic food, the Melton Mowbray pork pie. So when I set about collecting supermarket pork pies to test for this article, in honour of picnic season, I was delighted to find that all bar one of the single portion (around 140g) pies were in fact, Melton Mowbray pies – i.e., produced in a specific area around Melton Mowbray in Leicestershire, with a Protected Geographical Indication (PGI) status under the UK's Protected Food Names scheme. Skip to: How we tested The taste test What sets a Melton Mowbray pork pie apart from a regular pork pie is that it contains uncured pork meat, rather than meat that's been treated with curing salt, containing nitrites and/or nitrates. This means it will be a muted beige-pink when cut open, perhaps still a little rosy in the middle, but not the admittedly jolly Percy Pig colour of a cured pork pie. It also arguably means it is more healthy, as cured meat has been linked to bowel cancer. However, loaded with saturated fat, wrapped in pastry (yup, refined carbs) and with a generous helping of salt, no one could call a pork pie of any kind health food. Melton Mowbray pies are also always made by shaping the pastry on a wooden cylinder called a dolly. The dolly is removed and the pie is filled and topped, before being baked without any additional support. Other pork pies are generally baked in metal rings which keep the sides ramrod straight, while a Melton Mowbray's girth bulges voluptuously. Partnered with an expert judge at the World Pie Awards I learnt to look for a 'shoulder' of fat on top of the jelly that should fill the gap between the meat and the pastry. This thin layer of white pork fat is an indication that the pie has been filled with the liquid jelly while the pie is still hot. Probably more important is the pastry, so crisp and rich the knife rasps as it cuts in. Soft pastry has no place in a pork pie, except in the smooth pale inner lining before the layer of deeply savoury jelly around well-seasoned meat. Picnic nirvana, however you judge it. How we tested All the pies were brought to room temperature, unwrapped and assigned a letter to anonymise them. They were judged blind.
