Invitation to Participate in Community Planning Transformation and Improvement Stakeholder Engagement Session
The Edinburgh Partnership agreed to look afresh at the role of Community Planning in Edinburgh to maximise the relationships between public sector agencies and the voluntary and community sectors to address poverty and inequality and the climate and nature emergency.
We need your views to help shape the future of community planning in Edinburgh.
These sessions aim to bring together key partners to discuss, plan, and drive forward positive changes for communities. Your insights and contributions are highly valued, and we would be pleased if you could join us.
Spaces are limited, so we encourage you to book your place as soon as possible to secure your spot at your preferred session.
To register, please email communityplanning@edinburgh.gov.uk with your name, contact details, and the date of the session you would like to attend:
Wednesday, 23rd October | 12:30 PM – 3:30 PM | St. Bride’s Community Centre
or
Thursday, 24th October | 10:00 AM – 1:00 PM | West Pilton Neighbourhood Centre
or
Monday, 28th October | 3:00 PM – 5:00 PM | Microsoft Teams
Long-serving Spartans youth players have been presented with medals to mark 10 years of service to the club.
The group belong to the current Under-17s set-up, having first joined not long after starting primary school.
Les Atkinson is chairman of the youth section and said: “We want to make people feel welcome and create a safe place for them to play their football and enjoy themselves here. It’s the ethos of the club which we work on and testimony to that is the length of time people stay at the club.
“There is a real family feel to the club, a community spirit to it, and that helps keep players with us as they want to be part of something special.
“We are always pleased to develop players so they can move to bigger clubs but often they come back to us if things don’t work out for whatever reason.”
Spartans take on Aberdeen at Pittodrie in the quarter-final of the League Cup later this month and Les, who is also manager of the Under-20 Development Squad, added: “We have a visible pathway now which the youngsters can see. At least half a dozen of the first team players have come through the youth section to the U20 development squad and into the top team.
“Now we are in the SPFL, the players have a real target to aim for. The success of the first team filters down to the development team and then through the youth section and creates a real feel-good factor.
“But we have always been about more than just football and winning trophies. A key part of our success is doing a lot outwith the football, helping the local community.”
The youngsters were presented with the medals at half-time of a recent league match at Ainslie Park.
Photo shows back row (l-r): Les Atkinson (Spartans FC Youth Chairman), Stuart Gray (coach development officer), Daniel Weir, Cameron Findlay, Joe Barry, Josh Smith, Ola Benson, Michael Kiddie, Ford Mills, Tony Lewis (U17s coach), Paul Woods (U17s coach).Front row (l-r): Hugo Boyle, Charlie Cusiter, Preston Kennedy, Joe Woods, Ben Lewis, Finlay McNally, Chris Mill.
Selected chefs from across the country recently put their ‘Scotch’ knowledge to the test as they attended Campbells Prime Meat at their facility near Linlithgow for a presentation on Scotch Beef, Scotch Lamb and Specially Selected Pork.
Hosted in collaboration with Quality Meat Scotland (QMS), the objective of the day was to inform the ten chefs on the unique distinctions among the three Scotch brands and to clarify the parameters of what it takes to be classified as Scotch.
Topics such as The Scotch Difference, assurance schemes, traceability, DNA testing, pricing, supply chain and breed specificity were discussed during the presentation by Gordon Newlands, Brands Development Manager at QMS. The attendees on the day included chefs from independent restaurants, restaurant groups, and major stadium kitchens.
Iain Brown, Campbells Prime Meat Director, and Christopher Campbell, Managing Director of Campbells Prime Meat, welcomed the chefs, along with factory manager Darrin Leslie and supervising butcher Jordan Hanley.
The presenters took guests on a culinary journey of Scotch Beef and Scotch Lamb, demonstrating different cuts and explaining which part of the carcasses they came from. The chefs paid close attention throughout and were impressed by the showcase of cutting and seaming methods by the two master butchers.
The final item on the agenda was a tasting lunch of all three proteins under the QMS umbrella: Scotch Beef, Scotch Lamb and Specially Selected Pork. Campbells Prime Meats chef, Stevie Cheape, prepared Scotch Lamb racks, Specially Select Pork fillet and Scotch Beef sirloin and fillet for the attendees to sample. The quality of the products, both in flavour and tenderness, were highly praised by all.
Gordon Newlands, Brands Development Manager at QMS, signed off the event by thanking attendees for taking the time to learn, observe and taste the famous brands.
Gordon Newlands said: “The Campbells Prime Meat Scotch Chefs event, held in collaboration with QMS, was an engaging session that aimed to educate chefs on the unique distinctions between the Scotch brands and what it means to be classified as ‘Scotch’. Feedback post-event has been really positive from the chefs, so hopefully we can hold another event of the same calibre in the near future.”
Iain Brown, Director at Campbells Prime Meat, said: “It was a pleasure to welcome the ten chefs to our recent Scotch brands event with Quality Meat Scotland. It was a successful session and provided valuable insights into all three Scotch products. The showcase of cutting and seaming methods, as well as the delicious tasting lunch, truly highlighted the exceptional quality of these products. We are delighted with the positive feedback we’ve had from those who attended.”
Speaking post-event on LinkedIn, Stuart Aitken, Regional Culinary Lead at BaxterStorey, said: “Thank you to Campbells Prime Meat Limited and Quality Meat Scotland for the invite today. A great insight into Scotch Beef and Scotch Lamb accreditation, which holds the coveted PGI status and rightly so. Seeing the butchers do their thing never gets old, sadly a skill that is slowly leaving many kitchens. I look forward to continuing our partnership.”
Kieran Wight, Head Chef at Scottish Rugby Hospitality Elior UK, wrote: “Delighted to attend a fantastic collaboration with Campbells Prime Meat Limited and Quality Meat Scotland. A fantastic insight into Scotch Beef, Lamb and Specially Selected Pork and the knowledge and experience from the skilled butchers. Engaging with suppliers, ensuring the best possible product reaches us and learning about its background is key.”
Lieutenant Colonel (Retired) Manny Manfred was 30 years old, married with a young son and living in Warminster when the telephone rang and the codeword for recall came through. At the time he was a Sergeant in ‘A’ Company of 3rd Battalion of The Parachute Regiment.
Immediately he packed his bags and headed for the barracks in Tidworth, Hampshire, where his unit was based. Within 72 hours the unit had moved to Southampton to board a P&O cruise ship to set sail south to play their part in the Falklands War. Lasting 74 days, the conflict was the first military action since the Second World War that utilised all elements of the Armed Forces, with 255 British personnel losing their lives.
As a Platoon Sergeant with 3 PARA, Manny was at the centre of the conflict and has been drawing on his first-hand experiences to deliver his Falkland’s presentation to audiences since 1986. His largest audience to date was 700 schoolchildren in Brecon during Armed Forces Week and his most far-flung was on a cruise ship having just left the Falkland Islands. HM Tower of London before a formal dinner in such splendid surroundings is Manny’s most memorable.
Manny, who is a member of RFCA for Wales, estimates that between 12,000 to 15,000 people have heard his presentation, which he delivers around 12 times a year. He regularly presents to regular and reserve personnel at the Infantry Battle School in Brecon.
Manny said: “This year is the 40th anniversary and there are some very poignant lessons that are still valuable for today’s generation of soldiers. It’s the physical hardship that requires our soldiers to be robust and well trained and the ability to project force some distance away under challenging weather conditions. More importantly, the anniversary brings the chance for veterans to join together and relive shared experiences.”
One of his first memories was of walking up the gangway on a requisitioned luxury cruiser – while pot plants and deckchairs which had been used by holidaymakers only days earlier were being taken off on another gangway. The military bands were parading up and down the quayside and there was an unreal sense of occasion.
“Well, it was a bit Rolls Royce. Some people go in aircraft, some people go in military ships but we had a luxury cruise liner that was requisitioned from trade.
“Three major units and attached arms were to travel on the SS Canberra, over 2,000 army, navy and Royal Marine personnel. Ammunition and other supplies were being loaded onto the ship before we sailed”, said Manny.
Belonging to a regiment with parachute in the title, it might be assumed that your expected entry to a battlefield would be from the air. But Manny and his companions found themselves on the Canberra near Ascension Island, practicing a new skill – beach landings from landing craft, ahead of their assault onto the Falklands.
“It was really strange for the first time in my career to undertake beach landings using assault craft which we’d seen in films for many, many years. Effectively, it felt like it was the battle of Normandy in the Second World War all over again.
“I find that the lessons that come from the Falklands are mainly about the men themselves and the need to have well trained, robust individuals.
“People often ask me, weren’t you frightened? Well …you undergo comprehensive, rigorous training and the fear is there; it’s ever-present. When you are in a situation like that it’s how you manage that fear and how you control it and how it’s affecting your subordinates – those in your platoon.
“We move forward and the training kicks in and you just get the job done. It’s a common phrase but getting the job done was so important, overcoming the elements, overcoming the enemy and taking our objectives.”
As a member of RFCA for Wales, Manny believes it’s important that people who have experiences that are of value to today’s generation, use them wherever possible. After 20 years of fighting in desert type conditions, the army are still transitioning their training to fight in a more conventional environment. To quote an Instructor from Brecon – “getting the mindset out of the desert and back into the trees. Manny’s experiences are valuable in achieving this“.
Manny said: “I take every opportunity to deliver my Falkland’s presentation and my experiences of the conflict to RFCA for Wales organisations … and I will keep doing them as long as I am able to and while the feedback is still positive.
“After almost 45 years in uniform, I feel it is time to give something back!!
