In this episode we have three fascinating interviews behind some of this month’s stories – alone with Parkinson’s, Dorset girls dominating the boxing ring, and the ‘fine food’ that’s not at all posh.
Just press ‘play’ below 👇
Retired Colonel Guy Deacon was diagnosed with Parkinsons disease in 2011. In 2019 he embarked on an epic solo journey from his home near Sherborne to the southern tip of Africa. In a revealing and personal interview, Terry talks to Guy about his journey:
‘There’s nobody handing out spare parts for a VW camper between Morocco and Namibia, so that was a bit of a problem…’
Guy’s book Running on Empty, with all profits to the Parkinsons Charity, is available on pre-order, and publishes on 11th April
Jenny talks to Shaun Weeks, who runs Sturminster Newton Amateur Boxing Club – in February the club’s female boxers brought home gold, silver and ‘Best Fight’ from the world’s largest female boxing tournament, The Golden Girl Championship in Borås, Sweden. Sturminster Newton ABC was also selected as Best Club.
‘It was totally unexpected. I got quite emotional about it. There were 400 contestants and maybe 60 or 70 clubs there from all over Europe. And we won the Best Club Award! I’m so proud of the whole team. Absolutely phenomenal!’
Shaun Weeks, Sturminster Newton amateur boxing club
How a small business in North Dorset took over the food world. As the 2024 Great Taste judging starts, Terry talks to John Farrand of the Guild of Fine Food, who run the Great Taste Awards. The little black and gold badge is a familiar sight and a reassuring signal of good food, but the Guild – based in Gillingham in Dorset – does far more than the most popular and globally-recognised food award.
‘People think the task of a judge is rather a romantic one – but We have specially-written software and spreadsheets, and 90 judging days to blind taste a thousand products a week. That’s just a heck of a logistics task.
‘It’s not about posh food. We’re often judging pork pies. Well-made, good tasting food can be inexpensive – if you shop well you can buy better food which is more satisfying than cheap processed food.’
John Farrand of The Guild of Fine Food
