Community

Team from Neyland Rowing Club to row the Atlantic unsupported

Published

8 months ago

May 20, 2024

IN JANUARY, Cruising Free, a team of rowers from Neyland Rowing Club, Pembrokeshire, will begin their 3200-mile unsupported row across the Atlantic. Part of the Atlantic Dash 2025, one of the toughest endurance events in the world, the team’s challenge will set off from Lanzarote in the Canary Islands and end in Antigua in the Caribbean.

The team will be attempting to break two world records and raise money for both Cystic Fibrosis Trust and Paul Sartori, Hospice at Home.

Sophie, 31, is the youngest member of the team and is living with cystic fibrosis (CF). She hopes to become the first person with the condition to row the Atlantic, and any ocean. Janine, 69, will be 70 when she undertakes the challenge and hopes to become the oldest woman to row the Atlantic, and any ocean.

Cystic fibrosis is an inherited disease caused by a faulty gene. This gene controls the movement of salt and water in and out of your cells, so the lungs and digestive system become clogged with mucus, making it hard to breathe and digest food. There are over 11,000 people with CF living in the UK. Of those who died from cystic fibrosis in 2022, the median age of death was just 33 years of age.

Sophie said: “Three years ago I was incredibly lucky to gain access to a drug trial for a modulator drug, and to put it simply, it has changed my life. With a new level of health that I never ever thought I’d have, it was time to think about new possibilities, which led me to think about rowing across the Atlantic Ocean. Living with cystic fibrosis has given me times when I’ve not been well enough to live the life I’ve wanted to, and so I absolutely want to make the most of my newfound health. For me, this row isn’t just a crazy personal adventure, it’s also a chance to reimagine the future of cystic fibrosis and bring hope that one day, everyone with CF will be able to cruise free through life.”

Sophie grew up believing her life expectancy would be no longer than 30 years, however, with new medication her life has been revolutionised. Though these medications have helped improve the lives of many, they do not work for everyone, and they are not a cure. Team Cruising Free are raising money for Cystic Fibrosis Trust, who through research and support, are working towards a future where everyone with CF can lead a long and full life.

Polly, 49, will be 50 when she rows the Atlantic. She said her life completely changed as a result of the pandemic, working as a nurse in the NHS. She describes the challenge as a bit of a midlife crisis, and with two teenage boys and a husband waiting at home, she said “when we are mid-Atlantic, I am looking forward to not having to wash muddy rugby kit or do the school-run for 6 weeks!”

Janine, 69 has been sea rowing for over 30 years; the nearest that she has come to ocean rowing is the rowing race across the Irish Sea. She has four children and six grandchildren and is retired from the NHS. She said: “Until recently I have always rejected the idea of rowing the Atlantic – it sounds really uncomfortable and difficult! But this time I realised that if I don’t do it now, then I may never do it. I am so lucky to have such an amazing team to complete this challenge with, and who will be there to help me gain the World Record for the oldest woman to have rowed an ocean.”

Paul Sartori Hospice at Home is a registered charity offering free, specialised supportive care and advice for those in the later stages of any life-limiting illness. During the end-of-life period of both her mother and father, Janine and her family benefited from the invaluable services provided by Paul Sartori Hospice at Home. The support that the family received enabled her parents to be with their loved ones at home in familiar surroundings. As a nurse, Polly has witnessed first-hand the complexities of the provision of end-of-life care and knows the importance of Paul Sartori’s supportive care and advice to those living in Pembrokeshire.

To find out more, and support Cruising Free, go to linktr.ee/cruisingfree

Community

Fire crews join St Davids Cathedral on collaborative training day

Published

2 days ago

January 18, 2025

Tom Sinclair

CREWS from the Mid and West Wales Fire and Rescue Service joined staff at St Davids Cathedral on Thursday for a collaborative training day, blending skills and expertise in a unique historic setting.

The fire service conducted a series of exercises, including a dramatic rescue simulation, where they practiced retrieving a ‘body’ from the cathedral tower. The exercise demonstrated the precision and teamwork required for emergency scenarios, particularly in complex environments like heritage buildings.

Such training is essential due to the unique challenges posed by historic landmarks. St Davids Cathedral, with its ancient architecture and narrow stairways, presents potential obstacles in emergency situations. Fire crews must be prepared to navigate these complexities to ensure the safety of visitors, staff, and the preservation of the structure itself.

Additionally, the presence of large numbers of visitors during peak periods increases the need for effective response strategies. Collaboration between the cathedral’s staff and emergency services ensures everyone is prepared to act swiftly and efficiently in the event of a fire or medical emergency.

A spokesperson for St Davids Cathedral said: “It was great to have the fire crews join us – their training exercises added an exciting and valuable dimension to our day. Their work highlights the importance of being prepared for any eventuality.”

The fire service also benefited from the day, as training in real-world settings like St Davids Cathedral helps refine their approach to tackling emergencies in historic and culturally significant buildings.

Photo caption: Rescue simulation: Fire crews conducted a ‘body’ rescue from the tower during a joint training day (Pic: St Davids Cathedral).

Community

Major progress in plan to reduce tidal flooding in Cardigan

Published

2 days ago

January 18, 2025

Tom Sinclair

PLANS to mitigate tidal flooding in the Strand area of Cardigan, West Wales, have reached a key milestone with the appointment of specialist consultancy firm Binnies to lead the Detailed Design Phase of the Cardigan Tidal Flood Scheme.

Flood wall to protect homes and businesses

The scheme, spearheaded by Natural Resources Wales (NRW), involves constructing a flood wall along the riverbank, extending from Gloster Row Carpark to Cardigan Bridge. The wall is expected to reduce tidal flood risks for around 90 homes and businesses, significantly improving safety and community resilience.

Binnies, a consultancy renowned for expertise in flood risk management, will oversee critical aspects of the project, including the design of construction materials and ensuring resilience against future climate challenges. The design phase will also explore opportunities to enhance the local environment and create new community spaces.

NRW collaboration with Binnies

Paul Isaac, NRW’s Project Executive for the scheme, said: “This is a pivotal moment for the Cardigan Tidal Flood Scheme. We are thrilled to continue our collaboration with Binnies, whose expertise – along with ours – will enable us to make good progress through the Detailed Design Phase. Together, we are confident in producing a design that not only addresses the immediate flood risks but also creates long-term value for the community and environment.”

Timeline and next steps

The Detailed Design Phase is expected to be completed by early 2026, after which a planning application will be submitted to Ceredigion County Council. Upon approval and securing funding, construction is projected to begin later in 2026.

This milestone follows the October publication of the proposed flood wall outline, further demonstrating NRW’s commitment to protecting Cardigan from tidal flooding. The project is funded by the Welsh Government, reflecting its broader focus on enhancing climate resilience across Wales.

Flood risk awareness campaign

With 1 in 7 properties in Wales at risk of flooding and extreme weather becoming more frequent due to the climate emergency, NRW urges residents to take proactive steps:

Check flood risk by postcode on NRW’s website.
Sign up for free flood warnings, available in Welsh and English.
Be prepared when flooding is forecast.

Stay informed

A digital newsletter has been launched to keep residents and stakeholders updated on the scheme’s progress. Sign up for updates here: https://bit.ly/CTFSNewsletter.

This project is a vital step toward safeguarding the future of Cardigan, ensuring the town is better protected against the increasing risks posed by tidal flooding.

Community

Welsh International Culinary Championships to showcase best of Wales

Published

3 days ago

January 17, 2025

Tom Sinclair

AROUND 150 talented chefs, front of house staff, apprentices and students from across Wales will showcase their skills over three days of competitions at the Welsh International Culinary Championships (WICC) 2025 next week.

The International Convention Centre Wales (ICC Wales) in Newport will become the Welsh hospitality, butchery, food and drink hub from Monday to Wednesday, as competitors seek to make a name for themselves on the national stage.

Welsh Culinary Association National Chef of Wales Competition at the ICC Wales. Picture by Phil Blagg Photography. PB005-2024

Four coveted national titles will be at stake as well as Skills Competition Wales glory at the WICC which hosts a Castell Howell Food Show for the first time.

The WICC is open free of charge to visitors, including pupils of local schools. Visitors can pre-book tickets to experience the dishes cooked in three finals at: [email protected] .

Organised by the Culinary Association of Wales (CAW), the WICC will feature the National Chef of Wales and Welsh Apprentice Butcher of the Year Finals on Monday, Skills Competition Wales competitions on Tuesday and the Vegan and Junior Chef of Wales Finals on Wednesday, followed by the awards dinner in the evening.

WICC skills classes, organised by the CAW, will also be held over the three days.

The National Chef of Wales final will be contested by 10 chefs. Sam Everton from Llangeler, Llandysul, a catering lecturer at Coleg Ceredigion, Cardigan, will be bidding to win the Junior and National Chef of Wales competitions in consecutive years. The only chef to achieve this feat was Danny Burke, from Connah’s Quay who now runs Olive Tree Catering, Runcorn.

Wayne Barnard from Caerphilly, who works at Llechwen Hall Hotel near Pontypridd, will be hoping to improve on his third place last year while Matthew Owen from Cardiff and Rebekah Wright, from Ebbw Vale, who both work at the Celtic Manor Resort, return for another shot at the final.

They will line up with Celtic Manor Resort colleagues Patrick Millard from Bargoed, Ionut Rosca from Newport, Gareth Jenkins from Fleur de Lis and Pratik Bhandarkar from Newport.

The other finalists are Sam Rust from Swansea, who works at The Grove, Narberth, and Jordan Howorth from Baschurch, who works at Shrewsbury School for Independents by Sodexo and helped the Culinary Team Wales win a gold medal at the Alen Thong Golden Coffee Pot Young Chef Challenge in Sharjah in May.

The finalists will have three hours to cook three courses for 12 diners featuring GI Welsh ingredients and Cygnet Gin. The menu must include a plant-based starter suitable for a vegan diet, a main course featuring two different cuts of GI Welsh Beef and a dessert featuring hot, cold and chocolate elements and a biscuit or tuille.

The Welsh Apprentice Butcher of the Year final will be contested by Kieran Thomas, who works for Albert Rees Ltd, Carmarthen Market and Ollie Holden-Davies, who works for Neil Powell Butchers, Hay-on-Wye.

Sponsored by the CAW and Cambrian Training Company, the competition allows the butchers 30 minutes to cut a whole Welsh Lamb carcass into primal joints and one hour and 40 minutes to create a visually exciting display of products showcasing their skills and creativity.

Rebekah Wright will also contest the Welsh Vegan Chef of the Year final against Celtic Manor Resort colleague Byron Burns, from Pontypool and former National Chef of Wales winner Ryan Jones, from Maesteg, head chef at the Principality Stadium, Cardiff. They will cook a three course menu for six diners in two-and-a-half hours.

The competition, sponsored by Henley Bridge, challenges chefs to cook an appetiser with 50% warm components, a main course with a minimum of three components, including microgreens and a dessert including chocolate, tea and two fruit puree products.

The Junior Chef of Wales finalists are Katie Duffy who works at The Halfway, Llanelli who finished third last year, Junior Culinary Team Wales captain Calum Smith who works at Shrewsbury School for Independents at Sodexo and Niruth Wijetunga and Gold Ayinia-Adeyemi, both from Newport, who work at Celtic Manor Resort.

The chefs will have two-and-a-half hours to cook a three course pescatarian meal for six diners with a plant-based starter suitable for a vegan diet, a main course featuring trout and a dessert including one hot and one chocolate element. The competition is sponsored by Cygnet Gin.

The winner will be automatically seeded into the UK semi-final of the Young National Chef of the Year.

Winners of all three competitions, together with the Welsh Apprentice Butcher of the Year, will be announced at the awards dinner.

CAW president Arwyn Watkins, OBE, said: “It promises to be a fantastic three days of competitions to showcase the culinary, hospitality and butchery talent, as well as the quality Welsh food and drink products, that we have here in Wales.

“This time next year, we shall be in the final stages of preparing to host the Worldchefs Congress & Expo 2026 at ICC Wales – the first time this global event will have been held in the UK.

“Hopefully, the WICC will help identify the chefs who will represent Wales in finals at the global event. As the host, Wales has been gifted places in the Global Chef Challenge, Young Chef Challenge, Vegan Chef and Pastry Chef finals.

Sponsors of the WICC are Castell Howell, Cambrian Training Company, Roller Grill UK, MCS Technical Products, Capital Cuisine, Churchill, Cygnet Gin, Henley Bridge, Food and Drink Wales, Kentaur, City & Guilds UK, Essential Cuisine, Ecolab, Hybu Cig Cymru / Meat Promotion Wales, Terry’s Patisserie Ltd, Willo Game, Fresh & Tasty Microgreens, Radnor Hills, Robot Coupe and Friedr Dick GmbH & Co.

Pictured: The Welsh International Culinary Championships will showcase culinary, hospitality and butchery talent over three days.