Fingerpost Signs: Call For Tender

Broadwindsor Group Parish Council is now inviting tenders to be submitted from competent persons for works to be carried out to restore fingerpost signs within the Grouped Parish area.

These signs are very much part of our cultural heritage, and the Council would like to see them remain. Dorset Council will no longer fund the restoration of fingerpost signs, costs must now be met by the Parish.

If you would like to submit a tender for this work, in the first instance please contact the Clerk to the Council to express your interest by 20th August 2021.
This invitation to tender is subject to the Council’s Financial Regulations 2015.

Contact: The Clerk To The Council
T: 01308 488440
E: hello@broadwindsorgroup.gov.uk

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Bus Back Better

Dorset Council would like to know how they can improve local bus services and what would make you use local buses more. They would like to hear from both people who already use buses, and from those who currently do not and why. They also want to hear from public, private and voluntary organisations who have an interest in making our bus services work better.

Please complete the survey by clicking HERE to help to shape the future vision and priorities for the bus network in Dorset.

Comments, suggestions, and ideas can also be emailed to busbackbetter@dorsetcouncil.gov.uk.

The Bus Service Improvement Plan will be published by 31st October. It will be further developed and updated annually.

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Hymns & Pimms – Thursday 5th August

Hymns and Pimms is a service of favourite hymns and readings led by Rev David Baldwin. With cold Pimms served afterwards! All are welcome including families and children.

This year’s event is being held on Thursday 5th August at 7pm. The event will take places in the garden of Sandpit, Drimpton Road, Broadwindsor, DT8 3RA, hosted by Steven and Jemma Loveridge and family. There will be a marquee in the event of rain.

Hymns and Pimms is organised by Seaborough Parochial Church Council as an act of worship of Seaborough Church. The service is free but donations towards the church are welcome and a collection will be made.

Tickets are not required and you may just arrive on the day. However numbers in advance would be helpful.
Please email office@stevenloveridge.com Steven Loveridge – 07767 263953

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Bishops’ Kitchen – August 21

This Lammas you are offered two recipes to use Summer Fruits.

TERRINE OF SUMMER FRUITS

425ml sparkling rose wine
50g caster sugar
2 x 11g sachets gelatine powder
1tbsp fresh lime juice
350g small strawberries
225g raspberries
350g blackberries, redcurrants & blueberries 110g of each or any combination you like.

Method:

Prepare the fruit, remove stalks & 1/2 strawberries. Gently mix the fruit in a large bowl.
In a small pan heat ½ the rose wine till it begins to simmer. whisk in the sugar & gelatine make sure everything has dissolved before adding the remaining wine & lime juice, & allow to cool.
Lay the mixed fruit in a loaf tin then pour the liquid over save 150ml. lay a sheet of Clingfilm over the tin & place another loaf tin on top. Put a couple of tins with weights (beans) & place in fridge for about 1 hour or until it has set remove tin weights & Clingfilm.
Warm up the remaining 150ml wine mixture & pour over surface of terrine recover with Clingfilm & place in fridge overnight to set firm.
When ready to serve turn out the terrine by dipping in hot water & inverting it on to a plate use a very sharp knife dipped in hot water & cut into slices.

SUMMER FRUIT BRULEE

700g soft fruit one or more of the following raspberries, redcurrants, loganberries, blackberries & blackcurrants
110g caster sugar
284ml whipping cream
284ml Greek yoghurt
175ml demerara sugar

Method:

Pick over the fruit & place in large pan sprinkle over the caster sugar & gently heat for 3-5mins until the sugar melts & the juices begin to run. Do not over stir or the fruit will break down to a mush.
Place fruit in serving dish & allow to get quite cold. Whip the cream till thick then fold in the yoghurt & spread this over the fruit right up to the edge to seal the fruit underneath. Cover with Clingfilm & chill for @ least 2 hours.
Then about 2 hours before serving spread the surface thickly with the brown sugar and spay the surface very lightly with water, this helps the sugar to melt.
Use a blow torch or the grill set high to caramelise to a golden brown now leave to cool. Place back in refrigerator where the sugar will form a crusty surface, yum–yum!!

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

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Month: August 2021

Fingerpost Signs: Call For Tender

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Bus Back Better

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Hymns & Pimms – Thursday 5th August

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Bishops’ Kitchen – August 21

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#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Foraging,#SummerFruits,#Brulee,#YumYum,#BeSafe,#StaySafe

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