Method<\/strong><\/p>\n1. Preheat the oven to 180\u00b0C.<\/p>\n
2. Place the beetroot, eggs, walnut oil and vanilla essence into a blender and blitz until smooth.<\/p>\n
3. Sift together the flour, baking powder, cocoa powder, salt, brown sugar and golden caster sugar into a large bowl.<\/p>\n
4. Mix the wet ingredients into the dry with an electric hand whisk until fully combined. Stir the California walnuts into the batter.<\/p>\n
5. Line a 12-hole muffin tray with cupcake cases and divide the cake batter equally. Bake in the oven for 15-20 minutes or until risen and cooked through, then leave aside to cool.<\/p>\n
6. Place the white caster sugar and liquid glucose into a small pan over a medium heat, swirling the pan from time to time until the sugar liquefies and turns a lovely golden caramel colour.<\/p>\n
7. Carefully dip the California walnut halves into the caramel, removing them individually with a spoon, and placing them on a sheet of baking parchment making sure they are separated. Leave aside to cool down.<\/p>\n
8. To make the frosting, place the butter into a large mixing bowl and whisk with an electric whisk until white and fluffy. Add the icing sugar, cream cheese and milk and whisk until just combined.<\/p>\n
9. Fit a piping bag with a large open nozzle and pipe a circle of icing on the top of each cupcake. Top with a caramel-coated California walnut to serve.<\/p>\n
Alegre Media collaborates with Phoebe Creative on an exclusive illustration!<\/h3>\n
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\nPhoebe Creative has been working very closely with Kate to design an illustration which was in keeping with Alegre Media\u2019s fun and vibrant ethos but with a twist. This season, we have drawn inspiration from social movements and have gone with the theme of \u2018unity and equality\u2019 to create an iconic design.<\/p>\n
\u2018Phoebe is a very close friend of mine and I have always admired her incredible creative flare! After showing me some of her most recent work, I couldn\u2019t help proposing the idea of collaboration to her. Thankfully, she agreed which I am so pleased about as she is a dream to work with! Phoebe and I share very similar beliefs so this season\u2019s theme is one that is very close to both of our hearts! We are so happy with the final outcome and really hope that you all like it as much as us!\u2019 \u2013 Kate, Alegre Media
\nThe exclusive illustration will be available to view at Alegre Media\u2019s AW18 press day on June 7th at The Ace Hotel, Shoreditch.<\/p>\n
New from The Painted Furniture Company:
\nDrift off to Sleep in Bay View<\/h3>\n
The Painted Furniture Company are pleased to introduce their latest range of bedroom furniture. The Bay View collection is beautifully elegant and stylish, perfect for creating a relaxed and peaceful bedroom sanctuary.<\/p>\n
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The new Bay View painted bedroom furniture was specifically designed to celebrate the opening of the company\u2019s Kingston Upon Thames showroom and is packed full of lovely design features. The new collection includes beautifully detailed bed frames, traditional dressing tables and a range of storage solutions, from wardrobes to bedside tables.<\/p>\n
Made in the UK, each piece is constructed from solid timber, featuring tongue and groove back panels and soft close drawer runners. Door panels have been lovingly hand crafted and include delicate beading which matches that on the headboard of the bed frame. The furniture is completed with stylish cut out plinths, making Bay View a lovely coordinating furniture collection with both style and stature, perfect as a complete bedroom scheme.<\/p>\n
As each piece is built in the UK, it is possible to have a piece of Bay View furniture made in a bespoke size. The Painted Furniture Company can even combine different wardrobes and chests to create flexible, creative storage solutions designed for your unique bedroom space. For the ultimate personalised touch, there are a large choice of paint colours, wood finishes, knobs and handles available.<\/p>\n
The Bay View furniture collection was created with relaxation and balance in mind and hence, won’t overpower the room. Whether you\u2019re updating a traditional or contemporary home, these timeless pieces will fit perfectly into your scheme, creating a bedroom which you\u2019ll never want to leave.<\/p>\n
RFL and Premiership Rugby endorse world\u2019s first \u2018sporting director\u2019 qualification<\/h3>\n
Manchester Metropolitan University\u2019s Master of Sport Directorship (MSD) course, which will enter its fifth cohort of students this September, has received the backing of the RFL and Premiership Rugby.<\/p>\n
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The two-year, part-time course was developed five years ago by Manchester Met to give former pros and sports leaders commercial preparation for the role of sporting director across a wide range of sports, bringing new skillsets to former sportspeople and raising professional standards in sports management.<\/p>\n
MSD students from the world of rugby include Premiership Rugby\u2019s Phil Winstanley, St Helens CEO Mike Rush and Paul Treu, performance director of Western Province in South Africa, who graduated in July last year.<\/p>\n
Other notable students include England cricketer Vikram Solanki. Footballers including Gary Bowyer, Didi Haman and Kevin Davies are also studying to be among the most qualified \u2018sporting directors\u2019 in the world.<\/p>\n
\u201cWe have seen for ourselves the huge benefits the course can bring to individuals and the organisations they work for. We\u2019re proud to be associated with such a ground-breaking and important qualification that is benefiting all sorts of sporting organisations, from the grass roots to the very top of professional sports,\u201d said Tony Sutton, director of finance and facilities at the Rugby Football League.<\/p>\n
\u201cRugby Union has come a long way since the end of the amateur era in 1995. Like all sports, rugby union is seeing the transformation of players and coaches into senior management roles within the broader business and it is vital that we continue to invest in people to ensure that we have the best-qualified management and leadership in our clubs. The MSD is capable of providing a crucial step towards that aim,\u201d added Phil Winstanley, the rugby director at Premiership Rugby.<\/p>\n
Course director Dr Sara Ward of Manchester Metropolitan University Business School said: \u201cThe endorsement from sporting bodies is a huge compliment for the faculty here who developed and deliver the curriculum, but also to the students. To date we have accepted just over 80 students onto the course, and their commitment and effort has been remarkable, and their engagement is paying dividends in their careers with new roles and promotions,\u201d she added.<\/p>\n
\u201cOur students and alumni can be found right across the world of sport, from team and club leadership to talent development, agency, and business management. The network they share is second to none, and the students are at the forefront of the change to professionalise the sporting boardroom, and that\u2019s hugely rewarding for us,\u201d she added.<\/p>\n
Among the first 23 graduates who received their Masters of Sport Directorship (MSD) qualifications in July last year were Leicester City assistant manager Michael Appleton, ex-England cricketer Ashley Giles and Aston Villa director of football Steve Round.<\/p>\n
Being a corporate athlete: How training for the Cape Epic accelerates my work performance<\/h3>\nRobert Pearse, Head of Client Relationship Management, The Neuroleadership Institute South Africa<\/h3>\n
In March this year I had the amazing experience of once again riding the ABSA Cape Epic, this time with my teammate, Craig Denbury, for Team Neuroleadership Institute. For those of you unfamiliar with this sports event, the Cape Epic is a two-person, eight-day, 700-kilometre mountain bike race through the Western Cape, and is considered one of the toughest races of its kind in the world. This was my third time riding it, and I\u2019m happy to say that we achieved our goal of ranking in the top 70 teams \u2013 53 overall \u2013 out of 750 teams that included the world\u2019s best mountain bikers.<\/p>\n
Throughout my race training in the months leading up to the Cape Epic, I was often asked how I found time for the sport. I have a busy job at The Neuroleadership Institute, and a baby boy to care for, so putting in the required hours to ensure peak physical fitness may have seemed like an impossible task to many. I was fortunate to have the full support and encouragement of my family and my work colleagues, as they knew how important it was for me to complete this race, and finish well. It wasn\u2019t just about being extremely fit and feeling the thrill of the competition \u2013 the Cape Epic was about me following my passion and fulfilling my bigger purpose. And my work didn\u2019t suffer while I was training; in fact, I found I was in peak condition both at the office and on my bike.<\/p>\n
The making of a corporate athlete<\/p>\n
\u201cThe making of a corporate athlete\u201d, an article written by Jim Loehr and Tony Schwartz, has some valuable insights into why some businesspeople continually perform at their peak, and why others tend to always crumple under pressure. Although the article was written a few years ago, I believe their findings still hold true, both from my personal experiences and because of my knowledge of neuroscience, which focuses on the inner workings of the human brain and the connection between mind and body.<\/p>\n
Loehr and Schwartz suggest that, in order to achieve sustained high performance, a person\u2019s physical, mental, emotional, and spiritual capacity should all be aligned, as they all influence one another. If one area is not addressed, the two performance experts say, an employee\u2019s functioning can be affected. They liken high-performing executives to professional athletes, where the focus is not solely on improving work-related skills, or their talent in a particular sport, but rather on enhancing aspects such as their endurance, flexibility, self-control, and focus.<\/p>\n
Of course, in most sports, the careers of professional athletes are quite short. They are also only expected to perform at their peak when they compete \u2013 which is a very small amount of time compared to the countless hours of training. In contrast, executives are expected to perform at their best for at least eight hours a day, and training is very limited. There is also no such thing as an \u2018off-season\u2019 in the corporate world, and execs usually only retire after 40 or 50 years of working.<\/p>\n
Where the brain fits in optimal performance<\/p>\n
It\u2019s important to bear in mind that the brain controls many of the vital elements needed for effective corporate performance \u2013 such as collaboration, emotional processing, decision making, and focus. Often, when we need to achieve more at work, we think that simply putting more hours in is all that is required to achieve this. However, when it comes to sports, we would not expect to become a better cyclist by training for 72 consecutive hours. Our brain, just like other parts of our body, needs the right amounts of exertion, rest, and nutrients to perform optimally. Therefore, like an athlete alternates between times of intense training and periods of recovery, so should employees be encouraged to set aside time from work for their own forms of replenishment.<\/p>\n
Getting the most out of your people<\/p>\n
If so much more is expected of a business professional compared to an athlete, then surely the holistic, 360-degree approach to enhancing an executive\u2019s performance is even more important? Here are three ways in which companies can help their employees excel in all aspects of their lives:<\/p>\n
1. Give your employees room to find and follow their purpose \u2013 people who experience what they do as meaningful, and contributing to a purpose that matters, consistently demonstrate higher levels of productivity, resilience and performance. For me, endurance mountain biking, and setting myself a stretch goal of doing my third Cape Epic this year gave me something to work towards. Being committed to my regular cycling training meant I was in this same focused mindset when I was at work too. My company was cognisant of this, and so knew that although my training might take me away for an hour or two of each work day, I was 100% present and productive when I was at the office. Ask your employees what rejuvenates or motivates them most. This could be anything that gives them fulfilment or joy and enables them to come to work with a sound mindset.<\/p>\n
2. Encourage employees to take recovery time every 90 to 120 minutes \u2013 Even 10-minute breaks can do wonders for resetting your thinking and energy. It is a physical fact that the body\u2019s hormone, glucose, and blood pressure levels drop every 90 minutes. By not taking time out, you override the body\u2019s natural stress-rest cycles, which affects your performance. Your recovery breaks can include eating something healthy, hydrating, moving physically, and changing channels emotionally and mentally. Visualisation is a good technique to reset, by imagining where you\u2019re going and what success looks like when you get there. Meditation or deep breathing are also useful ways to shift gears. Different tasks require different kinds of thought and by shifting gears we allow different parts of the brain to recover. This is why you often have those \u2018aha!\u2019 moments when you\u2019re not actually focusing directly on a task.<\/p>\n
3. Create a conducive work environment for healthy living \u2013 We all know that we should eat right, exercise regularly, and sleep for the recommended eight hours each night. But many of us rarely have the opportunity to do all these things, because we have no time, are too tired, or just lack the willpower. Make it easy for your employees \u2013 Include multiple healthy food options at your work canteen, start a walking club before or after work, and encourage a culture that prioritises time with loved ones. At the NeuroLeadership Institute we call this the Healthy Mind Platter. Healthy Mind Platter offers a structured process to ensure we dedicate time to the different aspects that have an effect on overall wellbeing and performance. Examples include physical well-being, psychological safety, time to think and reflect and constructive stretch towards rewarding goals.<\/p>\n
Corporate athletes who consistently perform at their peak see health holistically. They understand that balance is not a scale but a way of life that over time makes space for physical, mental, emotional, and spiritual health. Just as breakthroughs in nutrition aid our understanding of physical performance, breakthroughs in neuroscience assist us in improving mental performance in the workplace. Find out what fills your employees\u2019 energy tanks, support them in this, and allow them time for recovery.<\/p>\n
Participating in the Cape Epic is definitely a team effort, so I\u2019d like to thank the Neuroleadership Institute of SA for their support; Shimano MTB and Coolheat for our bike components and shoes; EnervitSA for our nutrition; and Megan Jaffray from Pace and Power for our supplements.<\/p>\n
We were promised sunshine & wonder but all we got was rain & thunder!<\/h3>\n
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Put a little sunshine in your day with these bright and wonderful umbrellas from Flying Tiger!<\/p>\n
Fruit Umbrella – \u00a34 – Flying Tiger Stores Nationwide<\/p>\n
Southampton Inn Memorial Day Annual BBQ and Pool Party<\/h3>\n
Launches the 2018 Hampton\u2019s Summer Season<\/p>\n
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Executive Chef James Carpenter and Dede Gotthelf<\/p>\n
(Photo Credit: Rob Rich of SocietyAllure.com)<\/p>\n
The award-winning Southampton Inn welcomed Hampton locals and visitors alike for a celebration at the most desirable location in the heart of Southampton, NY. Despite the rain, the Inn launched the Hamptons summer season at the Annual Memorial Day BBQ at 91 Hill Street, Southampton, NY. The hottest ticket in town was filled from the new Claude\u2019s Restaurant to the expansive ballroom with Hamptons socialites, celebs and hotel guests. Hotel events intermingled as celebrity guests, Armie Hammer of 2017 hit movie Call Me by Your Name and Abigail Spencer of TV\u2019s Mad Men and Suits, were also at the Inn for a separate private event.<\/p>\n
Notable attendees included: Executive Chef James Carpenter, Jane Rothchild, Bill Biggs, Alan and Arlene Lazar, Craig and Austin Rivera, Patty Watt, Betsy Cox, Jean Shafiroff, Missy Hargraves, Greg D\u2019Elia, Emily Eric and Catherine DeMarchelier, Ron Burkhardt, Candice CMC, Jim Ceravolo, Hailey McCrane, Miriam Whitney, Terry Moan, Dede Gotthelf, Cecilia Dupire and Ann Eriksson, Katherine and Gary Andreassen, Shane Moan.<\/p>\n
The rainy weather did not discourage attendees from touring the Southampton Inn pool patio surrounded by five acres of manicured lawns and private gardens. \u201cInn-side\u201d, guests devoured a buffet of Ribs with Peach Agave barbecue sauce, and Jamaican Chicken Sandwiches complemented by Pineapple Mango salsa, classic burgers, fresh salads, tasty brownies, and mouth-watering watermelon prepared by new Executive Chef James Carpenter of Claude\u2019s Restaurant.<\/p>\n
After the BBQ, hotel guests retired to one of the 90 renovated and comfortably furnished guestrooms, with 16 specifically designed for pets to enjoy with their owners. A weekend of pure relaxation awaits in each room set out with high-quality linens complete with luxurious down comforters over Tempur-Pedic mattresses, and renowned upscale toiletry brand, Gilchrist & Soames. Guestrooms also feature complimentary Wi-Fi internet access, flat screen TV, small refrigerators and guest-controlled air conditioning and heating. The rest of the 6,000 square foot property includes a library with fireplace, flexible indoor meeting spaces such as a conference rooms, ballroom plus a game room for children of all ages, and newly renovated eatery Claude\u2019s Restaurant, now open for dinner daily from 5 PM to 9 PM. Summer hours for breakfast from 7 AM to 11 AM, and lunch from 12 PM to 4 PM.<\/p>\n
From Claude\u2019s new state-of-the-art performance stage pianist and guitarist Philip Gotthelf, performed American classics to diner\u2019s delight. Claude\u2019s Cabaret will next introduce pianist, actor and Juilliard School prodigy, Konstantin Soukhovetski to its stage starting June 21st, 2018. The one man show, titled In His Shoes, showcases piano covers of classics from Madonna, Celine Dion, and his own works. Community members and visitors may experience Soukhovetski every Thursday, from 9:00 PM to 10:00 PM. This summer guests who stay at the Southampton Inn are gifted Bedside Reading Gift Bags featuring new titles they can bring home from Jane Ubell Meyer, founder and CEO of BedsideReading.com.<\/p>\n
Lemon and Elderflower Cake
\nCreate your own Lemon & Elderflower enthused wedding cake, fit for a royalty!<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/10\/drdr.jpg\")
\nServes 60
\n2hours 30mins min \u2013 3hours max
\nEquipment
\n6\u201d, 8\u201d, 10\u201d round cake tins, you will need to bake 3 layer for each tier, so if you have multiple cake tins this will help you bake your cakes in batches.
\nGreaseproof paper (base and side line all tins)
\nFresh flowers of choice for decoration
\nCake Boards \u2013 6\u201d, 8\u201d, 10\u201d thin cake boards and either a 12-14\u201d cake stand to display the cake on
\nCake dowel ideally 8-10 and a knife or scissors
\nSmall crank handle palette knife, medium flat palette knife<\/p>\n
Ingredients: Total Cake Batter for all three tiers needed; 1125g Self-raising flour 10 tsps Dr. Oetker Baking Powder 1125g Softened unsalted butter 1125g Golden unrefined caster sugar 10 Sachets of Dr. Oetker Ready Lemon Zest 23 Medium Free Range Eggs Total 4500g cake batter needed for the three tiers:
\nFor the drizzle:
\nJuice of 5 lemons, strained 500ml water 10 tbsp elderflower cordial 500g Golden unrefined caster sugar
\nFor the Buttercream and filling for sandwiching and rough icing all three tiers:<\/p>\n
2kg Unrefined icing sugar 1.6kg Soft unsalted butter 120ml Elderflower cordial 3 Sachets of Dr.Oetker Ready Lemon Zest An additional 2 jars of good quality lemon curd Flowers to decorate if desired Method: 1. Preheat the oven to gas 4, 180\u00b0C, 160\u00b0C fan, grease and line cake tins.<\/p>\n
2. Mix the flour and Baking Powder into a large bowl.<\/p>\n
3. Cream together the butter, sugar, cordial and Ready Lemon Zest until light and fluffy, then gradually add in the eggs until incorporated.<\/p>\n
4. Gently mix in the flour and Baking Powder until just lightly mixed.<\/p>\n
5. Spoon the mixture into the prepared tins, following the quantities below. 3 x 6\u201d cake – weigh 250g batter into each cake tin – 750g batter total 3 x 8\u201d cake – weigh 500g batter into each cake tin – 1500g batter total 3 x 10\u201d cake – weigh 750g batter into each cake tin – 2250g batter total<\/p>\n
6. Bake until cooked or when a skewer inserted into the sponge comes out clean, note baking times will vary for each tin, 6\u201d check after 20 mins, 8\u201d check after 25 mins and the
\n10\u201d check after 40 mins (ovens can vary). Once baked place the cake onto a wire rack to cool.<\/p>\n
7. While the cakes are baking, make the drizzle by placing the lemon juice, water, elderflower cordial and sugar in a saucepan and heat gently until the sugar has dissolved completely.<\/p>\n
8. Whilst the cakes are warm, spear the cake sponges with a skewer to make multiple holes and drizzle the elderflower syrup, use a pastry brush to ensure all cake is covered in syrup.<\/p>\n
9. Make the buttercream by beating the icing sugar, butter, and cordial together until very pale, fluffy and creamy (buttercream may have to be made in batches).<\/p>\n
10. Spread a small amount of buttercream onto the cake board and place a layer of cake on top the same size as the board. Layer the sponge by spreading over some buttercream and then adding some lashings of lemon curd. Sandwich together with 3 layers of sponge and chill for 20-30 minutes. Repeat this step for each cake tier.<\/p>\n
11. To create the rough iced look, crumb coat each tier and chill for 30 mins to an hour to seal and set.<\/p>\n
12. Using a palette knife, gently carve swirls and strokes on the side of the cake. Then, top with edible flowers if you wish or simply with additional Lemon Zest.<\/p>\n
13. To assemble the cake, insert a cake dowel into the centre of the 10\u201d cake taking care the dowel goes straight through the cake to the board. Use a knife to mark where the dowel meets the top of the cake and pull the dowel back out of the cake. Cut the dowel to the correct size and use as a guide to cut 5 more dowels the same size. Insert one dowel back into the centre of the cake and insert the other 5 dowels evenly spaced about 3\u201d from the centre. This will now support the second cake tier. Repeat placing the dowels into the cake for the 8\u201d tier, but only use 4 dowels and place the dowels closer together to ensure the dowels support the top 6\u201d cake tier. Once at your wedding venue, stack the
\ncakes centrally and if needed, add additional buttercream if there are any gaps. Dress as you wish with fresh flowers.<\/p>\n
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