Staff, residents, relatives and the visitors came together at Queens Manor to enjoy a BBQ that was held in the home’s grounds – with the theme of ‘shirts, shorts and shades’.
The hospitality team at Queens Manor served a selection of BBQ favourites including beef burgers, cajun chicken, halloumi & pepper kebabs, alongside all of the traditional favourites of coleslaw, beetroot, potato salad and sauces which were enjoyed by everyone who came to the event.
Staff and residents enjoyed getting dressed up for the occasion, with some wearing their ‘nicest’ and ‘worst’ holiday shirts, Swim shorts & diamonte shorts, colourful clothing and fun hats! With music playing, drinks flowing and plenty of laughter – it was a lovely day.
Resident Caroline Taylor said, “I thoroughly enjoyed the day surrounded by lots of great people. Thankfully the sun showed up for the day and we managed to sit outside.
“Staff did a great job, not just on the day, but organising the event and getting everyone together.”
Shannon Cullen, Senior Head of Lifestyle and Enrichment at the home, said: “The team at Queens Manor are dedicated to making sure that the home full of activities and fun, 24/7.
“With a full lifestyle programme ranging from gardening, baking, quizzes and events like this, Queens manor is always a hive of activity.”
Queens Manor care home is run by Barchester Healthcare, one of the UK’s largest care providers, which is committed to delivering personalised care across its care homes and hospitals.
Queens Manor provides residential care, dementia care & respite carefor 60 residents from respite care to long term stays.
Fancy a BBQ? If you’re a man living in the local area (Muirhouse, Drylaw, Pilton, Granton, Royston and Wardieburn) why not join Jules next Tuesday (25th July) at Wardie Bay Beach. We’ll be meeting on the beach at 1pm.
This will be an informal event where you can meet new people, connect with nature and enjoy some food.
All local men welcome – Please let me know if you’re coming so we can confirm numbers.
Come along to our home to see what a nursing home is really about!
We are keen to build better community links and welcome visitors to our home. At the summer fair we will have a variety of stalls including cakes, handmade jewellery, pictures and paintings, tombolas and hopefully face painting!
Kids more than welcome!
We are raising funds so we can do something really special with each resident: this could be going to the beach, painting, going out for a meal or whatever our amazing residents want to do!
We hope to see you at Braeburn Home, 35 Inverleith Terrace!
Wild West comes to Cramond care home for themed afternoon fun
MUSIC-LOVING pensioners at an Edinburgh care home were treated to a hoedown themed afternoon to celebrate the end of summer with a performance from local musicians.
The dedicated lifestyle team at Cramond Residence strapped on their cowboy boots and organised a country western party which saw the home’s residents enjoying some themed dancing, snacks and music courtesy of local guitar players.
A BBQ and some summer punch were on the menu for lunch, while activities included a conga and traditional line dancing.
Alison Newton, Operations Manager at the 74-bedroom home, said: “This was the first time we have hosted a hoedown and it will definitely not be the last! Everyone involved had an enjoyable afternoon and it was a real pleasure seeing so many happy faces.
“It was great to have local musicians playing some country classics from across the decades giving residents musical stimulation while helping them to reminisce and socialise with others.
“We have to say a massive thanks to the lifestyle team who have really pulled out all the stops with their planned activities and excursions to engage residents over the last few months.
“Residents loved taking part in some traditional country dancing and it was even great to see some attendees donning cowboy hats and plaid shirts.”
The residence creates an environment that ensures residents continue to live interesting and fulfilling lives, with their needs at the heart of all operations. Its tailored activity programme combines luxury hotel living with the reassuring feeling of being in your own home.
Alison continued: “After a turbulent few years, the team have really worked hard to come up with a jam-packed calendar of events to fully engage with residents and bring a sense of joy. To celebrate a great summer, it seemed only right to end August with a party.”
Cramond Residence offers high quality care for up to 74 residents offering a small-group living concept in nine houses, with all residents enjoying an exceptional range of amenities and activities, delicious food and bespoke care from a highly-trained team.
Cash strapped Britons planning a holiday barbecue are being offered advice on how to keep the cost down.
The frugal experts at NetVoucherCodes.co.uk have put together their tips for hosting a BBQ on a budget.
They suggest shopping around the staples like meat and bread rolls, and to plan ahead and try and bag some yellow sticker bargains.
Other advice includes asking guests to bring a dish with them, opening and cooking only what you need and freezing anything that isn’t used.
John Stirzaker from NetVoucherCodes.co.uk said: “Having a barbecue is a quintessential part of the UK summer but they’re not the cheapest events to host. Meat can be costly and it’s easy to get seduced and buy the best cuts and cook the lot.
“Instead shop around and see what offers you can find. Also think about asking your guests to bring a pudding, salad or even some of the meat with them. That way it’ll cut the cost burden on you and you can do the same when you’re invited to theirs.
“Remember too that whilst the food is a big part of a BBQ, it’s about getting together with family and friends and enjoying time together.”
Crisps, nachos and dips are a great, cheap starter for guests. Opt for supermarket own brand and decant into bowls.
Buy yellow sticker
Be smart when it comes to shopping for food for your BBQ. Check out the yellow sticker items in the supermarket and stock up on burgers, sausages and any other meaty treats. If they’re close to their sell by date, freeze. Make sure you thoroughly defrost before barbecuing.
Bring a dish
If you’re inviting friends or family around, encourage everyone to bring a dish. Someone could provide the meat, another salad and a third could top up with desserts. That way the cost isn’t all down to one person.
Make your own marinade
Rather than shelling out on expensive marinades, try making your own. Marinades are made with a main ingredient like yoghurt, lemon juice, wine or vinegar, mixed with oil and selected spices. Why not experiment with whatever you have in the cupboard?
Shop around for your meat
Check out your local butcher as well as supermarkets for meat. At this time of year, they may have some good value BBQ offers on.
Use a pack at a time
Don’t put everything on your BBQ at once or open every packet of rolls. Stagger it and only cook and open what you need.
Add some veggies
Vegetables cook well on the BBQ too and are a lot cheaper than meat. Try corn on the cob and jacket potatoes. They’re great fillers to counter all that meat!
Cheap bread
There’s no need to shell out on cheap bread rolls for your BBQ. Check what your supermarket has on offer. It often works out cheaper to buy in bulk so whatever’s left, freeze.
Avoid paper plates
Don’t be tempted to buy throw away plates to make clearing up easier. It’s bad for the environment and your pocket. Just save the clearing up until the next morning.
As millions plan their jubilee parties, research reveals the average Briton has not cleaned their grill in 8 months
A new study has revealed as many as six in ten of us are planning to have friends and family over for a BBQ this Bank Holiday weekend – yet many are unaware that guests could end up with food poisoning, due to poor hygiene and dirty equipment.
38 per cent of Brits admit the grill on their BBQ is dirty, with almost a fifth (19 per cent) describing it as absolutely filthy – yet one in ten (11 per cent) have no plans to clean it before they use it next.
In fact on average, it’s been eight months since Brits took the grill off the BBQ and gave it a good clean, despite Britons cleaning their indoor oven every six and a half weeks on average.
16 per cent of the 1,500 Britons polled admit they’ve left the BBQ dirty over winter and then instead of cleaning it as recommended, have simply wiped at the mould or leftover burnt bits before starting to cook.
One in ten (12 per cent) admit the cleanliness of their BBQ equipment hasn’t been given a second thought, despite the Food Standard Agency advising that warm weather and outdoor cooking create the perfect storm for food poisoning.
GP and TV doctor, Dr Sarah Jarvis, comments:“When the sun is shining there’s nothing better than firing up the BBQ with family and friends, but food poisoning can easily become an unwelcome guest.
“Leaving grills unwashed could lead to harmful bacteria such as campylobacter, salmonella, listeria and some types of E. coli to form so it’s imperative to make sure that you clean down your BBQ each time you use it.
“Even if you’ve used your grill recently, it’s good hygiene practice to clean and dry your grill regularly before every time you use it. We all know that barbecued food can be a source of food poisoning – that’s why it’s so important to store it in the fridge until just before cooking, keep raw meat away from other foods and consider cooking pork and chicken in the oven first, to ensure they’re cooked right through. But if you’ve cleaned your hands and then put the food onto a dirty barbecue, you can completely defeat the object.”
When it comes to the reasons why people put off cleaning the grill on their BBQ, 34 per cent admit it takes so long, while 34 per cent say it’s a total nightmare cleaning between all the bars.
31 per cent claim it’s the messiest household task, while 27 per cent hate it so much that they describe it as the worst job ever. Almost a fifth polled confessed to having thrown a BBQ away and buying a new one instead of cleaning it.
The research by Kärcher further reveals that a third of the nation admits they have no idea what the temperature of their BBQ should be before they begin cooking – despite a high temperature being essential for killing off bacteria. One in ten admit they’ve often undercooked sausages and burgers, while eight per cent are guilty of undercooking chicken.
And food hygiene standards drop even lower when it comes to preparing a typical British BBQ, with over a quarter (26 per cent) confessing to leaving food that needs to be kept cool – like butter, mayo and cheese, to bake in the sun all afternoon.
14 per cent don’t wash their hands after putting raw meat on the grill and cook their veggie and vegan dishes in the same spot they used for meat products. More than one in ten (12 per cent) have kept tongs or accessories stored on the BBQ without ever washing them.
So it’s no surprise that almost a fifth of Britons (18 per cent) have been unlucky and suffered from food poisoning at a BBQ – whether at a friend or family’s house or at their own. One in two Brits (51 per cent) think many people are completely unaware of the potential health dangers of not BBQing safely.
However, 80 per cent say they would be racked with guilt if they made one of their guests ill – although 15 per cent claim that “these things happen”.
Harry Turner, Product Manager atKärcherwho commissioned the poll, said: “We know that cleaning the BBQ is never anyone’s favourite task however, we were surprised that so many Brits were unaware of the health dangers that can come from leaving their grills grimy.
“We wanted to put together this handy guide to help the nation clean their BBQs as quickly as possible so they can get on with enjoying the bank holiday weekend.”
The research also reveals that over a quarter of couples (27 per cent) fall out over the BBQ, with nine per cent admitting to bickering about it all the time. One third admit these rows are about who should be manning the BBQ, while 31 per cent clash around how much time they are taking to cook.
Three in ten fall out over who should clean the grill once guests have left, while 29 per cent can’t resist having a dig at their other half about how much of a mess they’re making.
To help the nation make light work of cleaning their BBQ and avoid potential health hazards over the Platinum Jubilee Weekend, Harry and Dr Sarah Jarvis have put together their top tips to make light work of cleaning the BBQ:
Up the pressure – Once you’ve emptied the leftover charcoal ash from your BBQ, use a pressure washer to spray it down using sweeping motions. When using a Kärcher pressure washer choose the vario lance and set it to a medium – this should remove any ash and sticky substances leftover at the bottom. Set your grills up against a flat surface, like a sturdy wally and turn the pressure up to hard to dislodge any stubborn sticky leftovers. Give the BBQ a final rinse down, working from top to bottom ensuring water doesn’t get trapped, to get the best results. Sarah says, “this is such a fast way of effectively cleaning a BBQ, you can get it done in under ten minutes and leave it to dry in the sunshine.”
Get steamy – For an intense deep clean use a steam cleaner on the grill, such as Kärcher’s SC 2 Easyfix – this also has the added benefit of getting rid of any bacteria. Sarah says: “Steam cleaners are such a versatile piece of equipment to keep around the house. They make light work of grease, and dirt, delivering deep cleaning results with no chemicals or scrubbing. They also penetrate into nooks and crannies in barbecues that cloths and brushes won’t reach. Kärcher’s steam cleaners are independently tested and proven to kill 99.99% of bacteria, making them perfect for cleaning both inside and outside the home.”
Grease up – Use sunflower oil every time you cook to prevent burnt food from getting stuck on the BBQ. Once finished cooking and rub vegetable oil on the grills to prevent them from going rusty. Sarah says: “This is one of my tried and trusted hacks, and it works every time.”
Try a household remedy – Don’t let leftover beer from Jubilee celebrations go to waste, pour it onto the grill while it’s still warm and tackle with a wire brush for sparkling results. If you don’t have stainless steel cleaner, try using white vinegar. Use a left-over spray bottle and fill it with half white vinegar, and half water. Spray it all over the grill, wait 5 minutes, then wipe it off with a clean, dry cloth. This also works well to get the outside of your BBQ shining.
Don’t forget to cover up – Now that you’ve got your BBQ looking spotless keep it covered throughout the summer to reduce cleaning time before each use.
Kärcher pressure washers are currently available with up to £100 off and customers can claim up to an additional £50 cashback on selected models.
Heart Research UK Healthy Heart Tip, written by Dr Helen Flaherty, Head of Health Promotion at Heart Research UK
With the August bank holiday coming up tomorrow, what will you do with your extra day off? Why not follow our tips to bank some heart health and still have a good time.
Hearty BBQ
If the sun is shining this bank holiday weekend, it could be the perfect time to fire up the BBQ and try some healthy alternatives to traditional burgers and sausages. Tuna steaks can be sliced and flavoured with lime, ginger and coriander for a healthy zesty burger alternative. Why not roast some veggies on the BBQ, such as corn on the cob or vegetable skewers.
Raise your game
Games like basketball and swing ball can be a fun way of entertaining the kids or catching up with friends in the garden or park. Don’t let the threat of rain stop the fun, there are plenty of indoor activities, such as trampolining, indoor skating and swimming.
Take to the streets
With carnivals, markets and food events back on the calendar, make sure you know how to spot some heart healthy street food. Simple swaps can go a long way towards a healthier heart and still tingle the taste buds; try out some delicious vegetarian options for a meat free alternative that’s packed with goodness; go for a side of corn on the cob or baked sweet potato wedges instead of fries.
Laugh and dance
For a healthy heart it’s important to keep the oxygen and blood flowing. What better way to do this than to have a good laugh and a boogie with your family and friends.
However you choose to spend your extra day, try to make your bank holiday count towards a healthier, happier and longer life with those you love.
The great Scottish summer is upon us, and that means one thing – midges! With a bumper hatch expected this year, experts have revealed a delicious way to evade the ferocious Highland Midge using a simple combination of ingredients.
Developed by Scotch Beef PGI, Scotland’s leading midge expert Dr Alison Blackwell and chef Paul Green of The Torridon Hotel, the marinade is made from a tasty combination of midge-proof herbs and spices, including rosemary, thyme, bay leaves and garlic. When added to beef and barbecued, the game-changing recipe releases aromas that form a natural midge deterrent, meaning you won’t be eaten alive while eating outdoors.
As well as devising a marinade, chef Paul has also developed an accompanying dip to be served alongside for maximum midge busting, using ingredients like lemon balm, basil and garlic.
The hack comes as holiday season kicks off, with the landscapes, lochs and hills of the Scottish Highlands making it one of the most popular UK destinations for both staycationers … and midges!
Lesley Cameron, director of marketing and communications at Quality Meat Scotland, the industry body that promotes Scotch Beef PGI, said: “There’s no better way to enjoy the Scottish outdoors than with a barbecue surrounded by family and friends cooking top quality Scottish ingredients – that is until you’re suddenly swarmed by unwelcome guests in the form of midges.
“With the news that this year’s season is set to be particularly ferocious, we’ve consulted the experts to devise our midge-busting marinade as a brief respite from being eaten alive. As well as being a delicious addition to Scotch Beef PGI, it’s proven midge-proof properties are guaranteed to make it a winner at any summer get-together.”
As well as stocking up on the marinade ingredients, those planning an outdoor activity are advised to check Scotland’s Midge Forecast, which was developed by Dr Blackwell using data from biting midge traps around the country.
Dr Blackwell said: “This year there’s due to be a bigger hatch than ever of Scotland’s famous Highland Midge – but that doesn’t mean you have to hide indoors all season. Using a combination of natural deterrents like rosemary, thyme, garlic and bay leaves can help save summer by making midges less of a nuisance.
“Each year the season is becoming even longer, so having an arsenal of ingredients to call upon will be key to outwitting the midge. As well as the ingredients used for the Scotch Beef marinade, other herbs like mint, dill, lavender, geranium leaves and lemon balm are also effective, pairing well with beef as well as meats like Scotch Lamb.”
The marinade was devised and put to the test with the help of chef Paul Green of The Torridon Hotel on Scotland’s west coast; an area with some of the country’s most spectacular scenery.
Paul Green, head chef at The Torridon said:“I was very excited to be asked to help create a midge deterring marinade for Scotch Beef – midges are definitely an unwelcome guest to any Scottish summer feast.
“I’m always inspired by the robust and resilient produce that can grow in the Scottish Highlands, and what better way to fight nature than with nature, creating the best midge deterring recipe using some of the finest natural ingredients that can be grown in Scotland, like rosemary and thyme.”
Scotch Beef PGI is sourced from selected Scottish farms, adopting best practice which includes animal welfare and production methods, as well as supporting Scotland’s rural communities. For more information, visit www.makeitscotch.com and @makeitscotch on Instagram.
Midge-proof marinade recipe (serves two)
Ingredients
5g rosemary
5g thyme
2 bay leaf, torn
2 cloves garlic, crushed
60ml olive oil
15ml Worcestershire sauce
1 tsp Dijon mustard
A few drops Tabasco
A few black peppercorns
Good squeeze of lemon juice (and zest if you have a zester)
3-400g Sirloin or Ribeye Scotch Beef steak, cut up into pieces
Sea salt
Method
Begin by mixing the herbs, garlic, mustard, pepper, lemon juice, Worcestershire sauce, tabasco and oil together in a bowl
Add the chopped pieces of beef, coating well. You can also add vegetables to this marinade e.g., peppers, aubergine or even baby gem lettuce.
Cover and leave to marinade for at least one hour, but you could also leave overnight in the fridge.
Season with sea salt and cook on the BBQ.
Midge proof dip
Ingredients 1 shallot 2-3 garlic cloves 1 green chilli 50g flat leaf parsley 20g basil 15g lemon balm 200-250ml extra virgin olive oil Salt to taste
Method
Finely chop the shallot, garlic, chilli, parsley, basil, and lemon balm – or you could use a pestle and mortar to grind all the ingredients up.
Drizzle in the olive oil and season with sea salt – you can add more oil to your own preference.
