
England cricketing legend Allan Lamb will be the guest speaker at a dinner in
Worcester later this year. The dinner will be part of Worcestershire fast bowler Joe Leach’s Testimonial Season and will also support grass roots cricket projects in South Africa.
The dinner, which is kindly sponsored by The Lamb & Flag Worcester, takes place at Worcestershire County Cricket Club on Friday 28th June and along with Joe Leach and Lamby the evening will feature:
- 

A 3 course dinner
- Live music
- An auction
- Competitions, inc Lamb or
Mutton Dressed as Lamb.


The evening will be compered by BBC H&W’s Frank Watson with tickets costing just £60 per person.


Tickets can be obtained by contacting Mark - Email:
ma004g2691@gmail.com or
tel: 07506 747619


Allan Lamb, also known as Lamby – had an impressive international cricketing career. Spanning the decade 1982-92, Allan’s cricketing career included 79 test matches for England and 128 one day internationals. He captained England three times against the West Indies and Australia, and captained Northampton CC from 1989 to 1994. Allan scored 4654 test runs with 14 centuries and 33502 first class runs, scoring 89 first class hundreds.
He won the accolade ‘Cricketer of the Year’ in 1980. As well as having a famous
sporting image, Allan is a popular persona and is indisputably witty and
entertaining. One thing is for certain there is no shortage of stories of his journey to sporting greatness. With an abundance of good humour and his unquenchable drive to live life to the full, this passionate business leader
brings a completely fresh perspective.



Kempsey Times

Pershore Times

Powick Times

Upton Times

An Evening with Allen lamb

Kings Worcester- One of Top Sporting Schools in the country

King’s Worcester has been named in the top 1% of sporting schools in the country this week. This impressive ranking sees King’s sitting alongside some of the country’s top sporting independent and state schools,
such as Millfield, Epsom College, and Repton School. The School has jumped 98 places in the last 12 months and this Top 30 ranking puts King’s in the top 1% as well as being the only school in Worcester to appear in the Top 165. The list, independently created by School Sport Magazine, is compiled from 20 different
sports and over 120 different events. Weighting is given to success in a range of sports rather than a particular sport, and to those sports with more schools competing. To be listed, schools must have reached the later stages of at least two, three or four national competitions. Foundation Director of Sport,
Jonny Mason commented, “This is fantastic news for sport at King’s. We’ve had busy and successful few years recently, and the hard work that both the Sports Department and the pupils have put in has really paid off. We are so fortunate, as a day school, to be able to offer such a wide range of sports and to compete in these at national level. Consistently playing at such a standard takes skill,
resilience, and determination.”
Headmaster Gareth Doodes added, “Sport has always been incredibly strong here at King’s and it’s wonderful to be recognised for this and to be up there with the best sports schools in the country. We are fortunate to have an enviable, finely honed, and impressive sports programme, with dedicated and
professional experts guiding the pupils to achieve their very best and more, both collectively and individually. The opportunity for our pupils to play at national level is something that most of us could only have dreamed of as a child.”
This news for King’s follows hot on the heels of their recent Top 10 national ranking for academic performance, as the School was named in the prestigious Sunday Times’ Parent Power 2024 Schools Guide as one of the Top Ten Independent Secondary Schools in the West Midlands.
Ranked for their academic excellence against some of the county’s 900 secondary schools, King’s appears in seventh position, alongside
King’s High Warwick, King Edward VI High School, Birmingham, and Solihull
School. This is a testament to the rounded education and inclusive ethos of the King’s Foundation of Schools.



Kings Worcester - One of Top 30 Sporting Schools in the Country

The Adventure Continues
Moving from home to uni used to feel like a seismic shift. There’s a point about half an hour into the journey to Oxford when the road bends around the foot (fin?) of Fish Hill, climbs its I-know-it-looks-tempting but-don’t-do-more-than-thirty mph slope, and swings round so that you can peer through the passenger seat window and catch one last glimpse of home.
One last glimpse of home waiting below, and my legs would wobble and my heart would jitter like a needle on a seismograph and, well, it wasn’t much fun. Suddenly, I’d hopped from one world and another had risen up around
me: yellow-stone arches looming, bicycles zooming, pigeons plume-ing. I remember my first meal in the dinner hall at college when the sweetcorn
was trembling off my fork before I could eat it. Not so much any more – otherwise, dinner would be getting pretty cold by now.
Having just entered my fifth term, the move has thankfully lost its magnitude. Driving into Oxford (breathing in as we skirt around the edge of the zero emission zone) is almost like watching a ‘Previously …’ segment on your favourite TV show. It’s a compound of sights and smells and memories – and I have to remind myself that, yes, I have nearly completed half of my course already.
Slowly but surely, I have been assembling a bulging, unwieldy timeline in my head of over a thousand years of history, literature and thinking, continuing to prop it up with new research and ideas, texts and authors. I’m currently reading from a ‘Complete Works of Chaucer’ so hefty that it should probably be registered as an offensive weapon. For those who don’t know, reading
Chaucer is pretty difficult even if you’ve only got one page of him (and not enough to wedge a door or buffer a small tank) because he writes in what we
now call ‘Middle English’. It’s an ancestor to our current language today and – to give you a February-related example of what it looks like – here’s how Chaucer describes Valentine’s Day in Parliament of Fowls (1382):
‘For this was on Seynt Valentynes day / Whan every
foul cometh there to chese his make …’
‘For this was on Saint Valentine’s day / When every
bird comes there to choose his match …’
It’s basically like that. You read three words compatible with modern English and then you hit a weird one – so it can become quite a hurdle race after several hundred lines. Incidentally, fellow reader, I have been known to speak
Middle English after a few pints at The Pickled Plum.
In the first year, our accommodation was ours for only the eight weeks of term.
At the end of week eight, we all had to leave without a trace and play the fun game of figuring out how we were possibly able to fit so much stuff into one suitcase before. This time around, the accommodation is ours for a nine-month stint. This means I could leave some bigger things in my room over Christmas. So, when I arrived and unlocked my bedroom door, I was reunited with an old friend. Fry was waiting for me – and I had a new Tesco voucher to make sure he would be properly fed on a diet of whatever beige potato product caught my eye
in the freezer aisle. I’m no air fryer artisan, but I feel like I’m starting to get the hang of this business. Most recently, I’ve had a blast from the past and
bought those smiling potato faces they used to serve at Wacky Warehouse, Bungo’s Barn and all good children’s establishments. I’ll tell you what, I know it sounds silly but if you’re feeling a little gloomy, I would definitely prescribe a
hearty dose of optimistic food.
With those in mind, I think I’ll head down for dinner. I’ll think of you back at home, fellow reader, as I welcome the new term! It’s nice to be able to properly appreciate both worlds now. Not sure what veg I’ll do yet, but I leave you in the knowledge that it won’t tremble off my fork.






Gregorys World


The present conflicts Ukraine and the Middle have shown they can severe effects on prices availability of many imported
goods, including basic specialist foods; it would not the end of the world for us in
the UK if import of, Saffron or Kobe Beef difficult, but import of wheat or other grains used quite literally, thousands of
basic foodstuffs consumed millions every day become a matter of national importance.
A debate is between farmers (through their
representative and the Government about best new support aimed primarily at support environmental objectives, can
be squared with the objective of food Some of the fields here awkwardly shaped and and quite frankly a pain work on with modern machines, no matter sophisticated they may be, I (along with many other
farmers) am thinking ofplanting them with trees (move strongly supported in the
SFI). Since we import 80% of the timber used the UK it might be argued that
this is a good move, but would take my fields, potentially many thousands of
other fields having agricultural soil out of production for perhaps 50 years
(or possibly even Taking less productive land of growing food crops perhaps a way in which major difference of interest
might be addressed. spokesman for the Commission recently: “We don’t want to
plant trees on good land; food security is vital; we can’t stop that happening if
a farmer chooses to do so.”
The National Trust announced that it wants to some 50% of its land holding the UK (some 620,000 into environmental However, since much of land is good agricultural and tenanted by farmers (ie
used for food production), a move could result in downturn in home-produced
grain measured in millions of tonnes.
Hopefully all the conflicts interest between (and possibly environmental degradation attempting to maintain production present in the schemes being introduced will
be resolved eventually, but present upset over the delay in setting right the Post
Office scandal over accounting software does fill me with confidence. Or perhaps lessons will have learned? But I am reminded a well known saying: “The
only thing we learn history is that we don’t from history.”
The photograph is a ‘shot’ from the farmhouse (looking out directly West), but
showing surface flooding (largely subsided) from saturation of the soil following exceptionally rainfall in October-November, December. That is the the field is still stubble from 2023 harvested crop, and not yet been planted with crop for 2024 harvest.



Farming-Mike Page

Since last month’s column, we’ve had days and days of rain and then flooding but as I write this we now have brilliant sunshine albeit bitterly cold. Corky, the cat, is sat by the fire, the hens are snug in their coop and The Husband disappeared into his warm office, only to reappear for coffee and sustenance as its obviously too icy even for him to go fishing! So it's back to comfort food - but still want healthy. And what could be better than carrots - the unappreciated gold amongst vegetables? Carrots are one of the most versatile foods that Mother Nature has to offer. From stews to salads, roasts to juices, this bright-hued veggie can be part of nearly any meal. The best part about them, though, is that carrots are high in nutrients that support your health from head to toe — and they can taste great.

Too often presented as a side dish of extraordinary dullness, they can be pepped up with herbs, lemon juice and butter - or made into any of the below recipes.

Melt the butter in a saucepan and gently fry the onion, ginger and spices and cook until soft. Add carrots, lentils and stock and slowly bring to the boil. Cover and simmer for about 40 minutes until tender. Serve, with toasted sourdough, in a bowl with a swirl of yogurt and mint for garnish.

Heat oven to 230c/fan 210/gas 8. Mix the flours, salt and bicarbonate of soda, then stir in the carrot, walnuts and yoghurt, followed by enough of the milk to make a soft, quite sticky dough. Tip onto a floured surface and form a flat ball, put on a baking sheet, slash the top and bake for 30 minutes until risen and cooked. It’ll sound hollow when you tap it.

Preheat the oven to 200C/gas mark 6/fan 180C. Melt the

margarine in the microwave. Top and tail, then peel and grate the carrots. Combine the carrots, sugar and margarine in a bowl. Sift in the flour, cinnamon and baking powder. Beat the egg in a small bowl and then add to the mixture. Also mix in the nuts and

sultanas. Line a muffin tray with 6 muffin cases and divide the mixture equally between them.

Bake for 20 minutes. Allow to cool - and either enjoy them as they are or mix a little cream cheese and icing sugar together

Regular articles

An Evening with Allen lamb

Kings Worcester - One of Top 30 Sporting Schools in the Country

Gregorys World

Farming-Mike Page

Cooking for fun