More than 400 bakers and food-to-go retailers from all over the country travelled from as far afield as Devon to the Bakers’ Fair North West on October 14.The show, held at Bolton Arena in the shadow of Bolton Wanderers’ stadium, kicked off at 9am on Sunday morning. And the queue of visitors waiting outside for the doors to open already suggested it was going to be a successful day.The one-day event, sponsored by Norbake, brought together specialist bakery exhibitors, millers, ingredients manufacturers, machinery suppliers, wholesalers and drinks companies, attracting names such as Coca-Cola, Unifine Food & Bake, British Bakels, Aga Foodservice, Christian Salvesen and Rank Hovis.Many of the visitors who poured through the door were carrying large cake boxes or trays of baked goods. It was not a case of coals to Newcastle, though; these were entries into the prestigious Richemont Club of Great Britain annual competition, which was being judged live at the show.In all, some of the UK’s finest bakers and confectioners tested their skills across 19 categories, ranging from fresh creams to Christmas novelties. There were also newly introduced competition classes for young bakers, with an exceptionally high standard of entries, according to judges.The Richemont Club, which has a membership of top craft bakers and confectioners, also hosted a live cake-decorating demonstration and competition at the show, with five stunningly talented teams put through their paces for two-and-a-half hours in front of eager crowds.Around the show, visitors were also checking out the exhibitors’ wares, or even tasting the evidence. Greenhalgh’s, which exhibited alongside Eurobake, did a roaring trade in hot sausage rolls, with wholesale sales manager Garry Thew taking the opportunity to tell visitors about the wholesale side of the business.Jus-Rol also had tempting savouries on offer to an eager reception and both Puratos’ and Bakels’ samples proved more than a little popular. Coca-Cola also did its bit in keeping visitors’ strength up; it was offering free drinks through a promotion in British Baker. On its stand, a specially made video demonstrated a makeover at Sparks bakery and it also showcased automatically energy-efficient open chillers, which adjusted their temperature.Rob Ledwith, regional sales manager at distribution firm Christian Salvesen, another exhibitor at the show, explained that the company was building its name in the baking industry and was very impressed with the show as a means to do that.richemont crowdsRichard Lyons, UK manager of equipment supplier Koma, had just one complaint: his stand was too busy at times! He was located in front of the live Richemont competition, which attracted crowds of five rows deep. Show sponsor Norbake also had a suc—-=== Richemont winners ===Section OneClass 1: Three Sausage Rolls – Charles Bamford,Peter Herd of WilmslowClass 2: Three Meat Pasties – Eric CranClass 3: One Vegetarian Product – Rob Simms, P&A DaviesClass 4: One Quiche Lorraine – Rachel Wilkinson, Arthur ChatwinMilling & Baking Trophy -P & A DaviesSection TwoClass 5: One Brown Tin loaf – Andrew Parkinson, Glovers BakeryClass 6: One Multigrain Cob – Martin Ormisher, Glovers BakeryClass 7: One White Plaited Loaf – Richard Griffiths, Glovers BakeryRank Hovis Trophy – Glovers BakerySection ThreeClass 8: Four Fresh Creams – Kelvin Davies, P&A DaviesClass 9: Four Danish Pastries – Kelvin Davies, P&A DaviesClass 10: Four Christmas Fancies – Jeanette Ramsden, Slattery’sClass 11: Four Puff Pastries – Steven Barnes, SlatterysBakeMark Trophy – P&A DaviesSection FourClass 12: One Novelty Celebration Cake – Tracy Jones, Arthur ChatwinClass 13: One Sugar Paste/Marzipan Model – Marianne Stockton, Arthur ChatwinClass 14: One Character Biscuit – Margaret Ellis, P&A DaviesClass 15: Three Almond Goods – Michael Wilde, Slattery’sRenshaw Trophy – Arthur ChatwinSection Five (Open)Class 16: Four Fruit Scones – Gabrielle Baxter, Tameside CollegeClass 17: One Oven Bottom Loaf – Monique Spivey, Tameside CollegeClass 18: One Round Pizza – Monique Spivey, Tameside CollegeBritish Baker Trophy – Monique SpiveySection Six (by invitation)President’s Challenge Cup (sponsored by British Sugar) – Elaine Hamey and Lisa Smith, Peter HerdsBest in Show (sponsored by Smilde Bakery Group) – Martin Ormisher, Glovers BakeryRichemont Trophy 2007 – P&A Davies
Trade bodies have given a cautious welcome to the extension of Brexit negotiations to 31 October.The European Council this morning (11 April) agreed to extend the Brexit process, and has said this extension could be terminated if the Withdrawal Agreement had been ratified before then.This means the immediate threat of a no-deal exit – which could have happened tomorrow (12 April) – has been removed.“I think, like everyone else, the threat of an imminent no deal being lifted is good news,” Federation of Bakers chief executive Gordon Polson told British Baker.“However, the air of uncertainty has to be lifted as soon as possible. The government/parliamentarians must get to work sooner rather than later to resolve the present totally unsatisfactory situation.”Alex Waugh, director of the National Association of British & Irish Flour Millers, said the association was relieved no-deal had been avoided for now.“Things could still go wrong, however, so where businesses are setting up processes to plan for no deal they should carry on doing that – they now have more chance to get them finished,” he added. “If it had been Brexit day tomorrow, I don’t think those processes would have been ready.””Collectively in the UK we need to use the extra time to work out with what kind of future relationship we want to have with the EU. It is indecision on this point that has been a major cause of our failure to reach an exit agreement.”The Food & Drink Federation (FDF) said food and manufacturers would be “mightily relieved” the threat of no-deal had been lifted.“The additional time must now be used wisely,” added FDF chief executive Ian Wright. “Government and Parliament simply must give us a coherent plan to lead us out of our current mess.“It must be a way forward that allows us to make progress in resolving the future of our relationship with the EU, taking full account of the needs of food and drink businesses.”Exclusive research by British Baker has shown the industry has become increasingly concerned about Brexit.Each January since the referendum, as part of research for British Baker’s Bakery Market Report, readers have been responding to whether they agree with the statement: “Brexit will have a negative impact on my business in the coming year.”In 2017, 10% said they ‘agreed’ or ‘strongly agreed’ Brexit would have a negative impact. In 2018, that figure rose to 29% and, in the survey conducted this January, rose again to 46%.Meanwhile, the proportion who ‘disagreed’ or ‘strongly disagreed’ Brexit would have a negative impact on them has fallen from 56% last year to just 21% this year.
Source: Ginger BakersGinger Bakers has launched a monthly Cake Club subscription box service.The Cumbria-based bakery is offering subscribers a choice of either four tray bake portions, a sponge loaf cake or a fruit cake delivered direct to their door each month.Membership options are a three-month subscription (£35), six months (£70) or a year (£135, working out at £11.25 a month). Customers can opt for either original or gluten-free products.“Like many, we’ve adapted our business during the pandemic to ensure that we could continue to service our customer base and to continue to employ our staff through this really difficult period,” said Lisa Smith, owner and founder of Ginger Bakers. “We were fortunate that we had an online presence but the pandemic has given us the impetus to really concentrate on that aspect of our business and develop a trading footprint outside the north west of England and to further enhance our consumer offering rather than relying solely on trade customers to sustain our business,” Smith added.Ginger Bakers’ purpose-built bakery is located just outside Kendal within the Lake District National Park. The company also provides a wholesale and click-and-collect service
As part of its coverage of Climate Week (Sept. 23-29), the Gazette is running a series of stories on the issues involved, while spotlighting areas of University involvement, including research and programs designed to make a difference. For more information, visit the Tackling Climate Change site.The pollution, acidification, and warming plaguing the world’s oceans are often seen as intractable as climate change and as important to resolve. But Jane Lubchenco, former administrator of the National Oceanic and Atmospheric Administration (NOAA), offers a new perspective, saying we should look to the seas for solutions, not problems.“Seventy-eight percent of countries border the ocean and, despite that, the oceans for the most part are not front and center when we think of mitigating climate change,” said Lubchenco.The administrator of the NOAA during the Obama administration and now a professor at Oregon State University spoke at a Monday afternoon panel convened to honor the career of James McCarthy, the Alexander Agassiz Professor of Biological Oceanography who has been at Harvard for 45 years, conducting research on the oceans, and adding his voice to the environmental policy debate.Despite the litany of problems facing the oceans, Lubchenco said, we should look to the opportunities they offer to solve both marine problems and those of global climate, opportunities which could help limit warming to 1.5 degrees Centigrade by 2100, the goal pursued by signatories to the 2015 Paris Agreement.There are opportunities, Lubchenco said, to sequester carbon in coastal habitat by restoring mangrove forests, salt marshes, and sea grass beds, which, though disappearing, have the potential to store more carbon than land-based systems per unit area. That restoration, she said, will also make the seas healthier, boosting fisheries by protecting and creating habitat used as nurseries for juveniles of many species.Similarly, she said, there are ways to reduce emissions from shipping and fishing activities, to take advantage of the ocean’s biological pump (which moves carbon to the sea floor as biological life dies and drifts downward), get renewable energy from the ocean itself, and to shift human diets toward seafood, which is less resource-intensive and healthier than land-based meat diets.“The ocean, then, has a key role to play in both mitigation and adaptation,” Lubchenco said. “It is time to change our narrative around the ocean.”,McCarthy agreed.“If I think about the future, I very much like the position that Jane advocates: We cannot ignore the ocean. It’s essential we think about the ocean in all these future plans,” McCarthy said. “I think the hopeful message is that it is something … that is absolutely essential.”Daniel Schrag, Sturgis Hooper Professor of Geology and director of the Harvard University Center for the Environment, which sponsored the event, said one of the great benefits of working at Harvard is great colleagues, and McCarthy, who served as a mentor to him, was one of his first and foremost.“There are many days when I feel like the luckiest person in the world, and the reason is I have spectacular colleagues,” Schrag said. “I am incredibly fortunate to be part of this community … but Jim McCarthy is dear and special to me. My entire time at Harvard he has been a mentor and a steady presence.”Several of the speakers reflected on shared experiences and the impact McCarthy had on their careers, providing a nudge that landed one at the Massachusetts Institute of Technology and another in the top chair at the New England Aquarium. McCarthy, who sat on a panel during the event’s second half, said he was “extremely honored” by the gathering and said in reviewing the list of speakers, it was clear that each felt an obligation to not only conduct science, but a responsibility to communicate what they found to policymakers. McCarthy himself chaired a working group of the Intergovernmental Panel on Climate Change’s 2001 report and served in leadership positions, among others, for the Union of Concerned Scientists and the American Association for the Advancement of Science.Other speakers addressed an array of ocean-centric topics, but in each case highlighted existing opportunities to engage with the problems of today. Overfishing, which is rampant in the world’s oceans, can be addressed by effective regulation. Aquaculture has the promise of boosting the availability of seafood even as free-swimming stocks decline. Even something as difficult as coral bleaching, a phenomenon prompted by warmer than normal water that has some predicting the doom of the world’s reefs, has been shown to be less deadly on reefs that are otherwise healthy and protected from pollution and overfishing, according to Jeremy Jackson of the Scripps Institution of Oceanography.“There’s a really dangerous arrogance to the notion of hopelessness,” Jackson said. “Total hopelessness assumes that we know everything there is to know. … When we think we know everything, we preclude opportunity.” Related The impact of ocean acidification Solving a statistical nightmare Mercury levels in fish are on the rise As water temperatures increase, so does risk of exposure to toxic methylmercury Correcting historic sea surface temperature measurements reveals a simpler pattern of ocean warming Research depicts its negative effects on fish skeletons
Following the tragic and deadly terrorist attacks against the United States on the morning of September 11, 2001, compliance professionals around the globe were faced with the pressing need for protocols to detect and interrupt terrorist financing cash flows. Today, we are facing a new breed of terrorism, a domestic one. I am referring to the shocking wave of massive shootings whose financing methods are different and difficult to identify and report, which can turn out to be very challenging for credit unions.Understanding and accepting the evolution of criminals seems to be crucial, as it puts all compliance professionals in the inevitable (and necessary) place of implementing changes and innovating when it comes to approaching the ever-changing threats in money laundering and terrorist financing. What is FinCEN doing?On June 12, 2019, Kenneth A. Blanco, Director of the Treasury’s Financial Crimes Enforcement Network (FinCEN), provided remarks at the New York University (NYU) Law Program on Corporate Compliance and Enforcement that highlighted FinCEN’s evolving approach to emerging threats in money laundering and terrorist financing, which includes, among others:FinCEN’s procedures for processing the Suspicious Activity Reports (SARs) it receives each day through the agency’s automated business rules to identify SARs for further review; continue reading » ShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr
The Day of Protected Croatian Indigenous Products is celebrated on April 14, the day when the name Krk prosciutto was registered in the European Union as a protected geographical indication. The registration of the name Krk prosciutto on 14 April 2015 was the first registration of a protected mark from the EU quality system achieved by one of the Croatian agricultural and food products.Today, the Republic of Croatia, together with Belgium and Slovakia, shares 19th place with 11 registered product names in terms of the number of protected designations of origin, protected geographical indications and guaranteed traditional specialties registered in the European Union.Currently, eight more products are in the process of registration of the label at the European Union level, and as the Ministry of Agriculture points out, it is expected that by the end of 2018 all eight products currently in the process of registration by the European Commission will be registered as protected designations of origin. or a protected geographical indication at European Union level. “The Croatian story continues, and by the end of the year we will send new requests to the European Commission for registration of marks at the level of the European Union for ten more products for which a national procedure for the protection of the name is underway. ” conclude from the Ministry of Agriculture.Croatian protected products whose name is registered at the level of the European Union:PROTECTED INDICATION OF ORIGIN:Extra virgin olive oil CresNeretva mandarinOgulin sauerkraut / Ogulin sauerkrautIstrian prosciutto / Istrian prosciuttoKrk olive oilKorcula olive oilPag lambSolta olive oilVaraždin cabbageSlavonian honeyPROTECTED INDICATION OF GEOGRAPHICAL ORIGIN:Krk prosciuttoBaranja kulenLika potatoesDrniš prosciuttoDalmatian smoked hamPoljički soparnik / Poljički zeljanik / Poljički uljenjakZagorje turkeySlavonian kulen / Slavonski kulinMeđimurje meat ‘from TiblicaProtected product names, in the process of registration of the mark at the level of the European Union:Istria – Winter OlympicsPag salt – ZOILika lamb – ZOZPZagorje mills – ZOZPBjelovarski kvargl – ZOZPMining rake – ZOZPVaraždinski klipič – ZOZPPag cheese – ZOIAre we proud?These products must be our pride and we must brand them and offer them to our guests. Every guest who comes to a tourist destination must be acquainted with the whole story and taste, try and experience our authentic stories, and thus the products. Especially when we talk about protected products that make us unique and different. If we do not respect ourselves, others will not respect us either. Also, the very essence of tourism is authenticity, which is why people travel to meet and experience new ways and cultures of living.But I wonder out loud, is that so on the field? Are we proud of our protected products?Why is Zadar not proud of its authentic Maraschino?Photo: MaraskaMaraschino is an original Zadar liqueur that has been produced according to a traditional recipe since the 16th century. The properties of this sweet liqueur are crystal clearness, characteristic taste and aromatic aroma. Maraschino is a liqueur that has multiple applications, and is used to enrich ice cream, fruit salads, cakes and various dishes with its taste, aroma and aroma, which gives it a multi-purpose application and the possibility of creativity in interpretation.”It must be the most beautiful sunset in the world!”Said Alfred Hitchcock drinking Maraschino on the Zadar waterfront. Also, Maraschino was enjoyed by Casanova, Napoleon, and they drank it on the legendary Titanic. Yes, the Titanic.I am currently in Zadar where I have given lectures on the importance of storytelling in tourism, and I wonder if there are better stories than about the unique and authentic Zadar Maraschino? However, our great tourist story and pride is unfortunately not a symbol of Zadar. Nowhere in Zadar did I see an inscription or a poster, and neither of the hosts offered it to me, nor did they tell that story, since I am still a tourist and a “foreigner” in Zadar. Maraschino should be the pride and joy of Zadar, it’s like coming to Slavonia and not trying shepherd’s pie, fish, kulen or brandy.Also, it is not available in all cafes, and it should be the opposite. Every cafe, restaurant, hotel, host in a family accommodation should have a Maraschino and know how to tell the story of the same. Every guest in Zadar should try, but also hear the story of Maraschino, and take home at least one bottle as a souvenir. So far no one has told me a story about Maraschin, nor offered it, and if I hadn’t known about Maraschin before I wouldn’t even know it existed. I don’t know exactly how hard it is to find it in cafes, but after a couple of failures, I still managed to find it in one of the Maraschino cafes in the Old Town. And yes, it really is a unique and special taste, a taste that I can only experience in Zadar.We have everything, and yet we still do not sell ourselves, our culture and way of life. Again, we want to be copies and enter the mass of a uniform global tourism industry, and we are unaware that our incredible diversity and authenticity is precisely our greatest tourism asset. We have a tie, a pen, a parachute, a Maraschino opet and yet no one knows anything about it. When I look at the new CNTB promotional stand, which is uniform and classic and which has nothing to do with the promotion of a tourist destination, I wonder who is crazy here?A story can only be alive if we are proud of it and if we tell it ourselves. Let’s be what we are – Dalmatians, Slavonians, Istrians, Međimurje, Zagorje… Croats. It must be our main tourist product.Related news:WHERE DID THE CROATIAN PRIDE DISAPPEAR?&amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;lt;br /&amp;amp;amp;amp;gt;&amp;amp;amp;lt;br /&amp;amp;amp;gt;&amp;amp;lt;br /&amp;amp;gt;&amp;lt;br /&amp;gt;&lt;br /&gt;<br /></p>
<p>&amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;lt;a href=”https://bs.serving-sys.com/BurstingPipe/adServer.bs?cn=brd&amp;amp;amp;amp;amp;amp;FlightID=24629406&amp;amp;amp;amp;amp;amp;Page=&amp;amp;amp;amp;amp;amp;PluID=0&amp;amp;amp;amp;amp;amp;Pos=904387822″ target=”_blank”&amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;lt;img src=”https://bs.serving-sys.com/BurstingPipe/adServer.bs?cn=bsr&amp;amp;amp;amp;amp;amp;FlightID=24629406&amp;amp;amp;amp;amp;amp;Page=&amp;amp;amp;amp;amp;amp;PluID=0&amp;amp;amp;amp;amp;amp;Pos=904387822″ border=0 width=1280 height=500&amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;lt;/a&amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;lt;br /&amp;amp;amp;amp;gt;&amp;amp;amp;lt;br /&amp;amp;amp;gt;&amp;amp;lt;br /&amp;amp;gt;&amp;lt;br /&amp;gt;&lt;br /&gt;<br /></p>
From Monday, October 1, the light installation Greeting to the Sun will be fenced and closed due to the implementation of renovation, modernization and upgrade.”The scope of work includes dismantling the existing equipment in the Greeting to the Sun pane and replacing it with new, which includes mechanical resistance to sea water, replacing the light effects generation system with a new system, upgrading software applications for creating sets, connecting to the Internet and activating effects via the Internet.”Point out from the city of Zadar.The deadline for completion, ie completion of works, is March 31.03.2018, 3.987.100,00, so practically one of the main tourist attractions in Zadar will be inaccessible to tourists for a full five months. The city of Zadar points out that the contractor is the company Tiristor doo Zadar, and the agreed price of the works is XNUMX HRK + VAT.
Metro Sport ReporterThursday 2 Apr 2020 1:34 pmShare this article via facebookShare this article via twitterShare this article via messengerShare this with Share this article via emailShare this article via flipboardCopy link545Shares Arsenal transfer target James Rodriguez should ‘run away’ from Real Madrid, says Carlos Valderrama James Rodriguez has been linked with Arsenal, Everton and Wolves in recent days (Picture: Getty)Colombia legend Carlos Valderrama says he would be ‘running away’ from Real Madrid if he was in James Rodriguez’s position amid speculation Arsenal are interested in signing the midfielder.Rodriguez completed a £63million move to Madrid off the back of a magnificent 2014 World Cup campaign but the 28-year-old has struggled to live up to his hefty price tag.The Colombia international has only made 13 appearances for Madrid this season after returning from his two-year loan spell with Bayern Munich and looks set for the exit door at the Bernabeu in the summer transfer window. Advertisement Rodriguez has struggled to live up to his enormous price tag in the Spanish capital (Picture: Getty)Recent reports claim Premier League trio Arsenal, Everton and Wolves are all interested in Rodriguez and Valderrama and has urged his fellow countryman to flee Madrid if he receives a suitable offer.AdvertisementAdvertisementADVERTISEMENT‘James is big enough to make his own decisions now,’ the iconic Colombian told Caracol Radio.‘If it was me, I’d be running away from Madrid.‘He’s good enough to play for any team. I wouldn’t doubt him for an instant.‘He’s a great player, he’s already proved it. He can start for any other team, he’s got the quality to play anywhere in the world.’ Comment Valderrama claims he would be ‘running away’ from Madrid if he was Rodriguez (Picture: Getty)Espanyol and Valencia midfielders Marc Roca and Carlos Soler have also been linked with Arsenal in recent days as Mikel Arteta draws up a shortlist of potential replacements for Dani Ceballos. The Real Madrid loanee admits he’s unsure about how the coronavirus pandemic will impact his future.‘I finish my contract on June 30. I would have to play for Arsenal, I don’t know how [it would work],’ Ceballos told El Chiringuito earlier this week.‘My future would be irresponsible for me to speak about. ‘The most important thing will be to be important for my new team. ‘I came to Arsenal to be important and in less than a month it has disappeared.’More: Arsenal FCArsenal flop Denis Suarez delivers verdict on Thomas Partey and Lucas Torreira movesThomas Partey debut? Ian Wright picks his Arsenal starting XI vs Manchester CityArsene Wenger explains why Mikel Arteta is ‘lucky’ to be managing ArsenalOn rumours linking him with Valencia and Sevilla, the Spaniard replied: ‘I knew about Valencia’s interest in having my services. There was also talk of Sevilla and Betis. ‘When they connect you with these teams it is for a reason. I am very Betis and it would be difficult for me to play for Sevilla. ‘I would only play for Betis. It is my team and the one that gave me the opportunity to be a footballer. ‘I did not get to speak with [Julen] Lopetegui to sign for Sevilla.’Follow Metro Sport across our social channels, on Facebook, Twitter and Instagram. For more stories like this, check our sport page.MORE: Arsenal legend Paul Merson hails Man Utd transfer target Jack Grealish and names his player of the seasonMORE: Bacary Sagna takes fresh dig at Arsenal chiefs and stands by ‘circus’ claim Advertisement
The floorplan of 31 Donald St, Camp Hill.Video Player is loading.Play VideoPlayNext playlist itemMuteCurrent Time 0:00/Duration 3:17Loaded: 0%Stream Type LIVESeek to live, currently playing liveLIVERemaining Time -3:17 Playback Rate1xChaptersChaptersDescriptionsdescriptions off, selectedCaptionscaptions settings, opens captions settings dialogcaptions off, selectedQuality Levels576p576p480p480p256p256p228p228pAutoA, selectedAudio Tracken (Main), selectedFullscreenThis is a modal window.Beginning of dialog window. Escape will cancel and close the window.TextColorWhiteBlackRedGreenBlueYellowMagentaCyanTransparencyOpaqueSemi-TransparentBackgroundColorBlackWhiteRedGreenBlueYellowMagentaCyanTransparencyOpaqueSemi-TransparentTransparentWindowColorBlackWhiteRedGreenBlueYellowMagentaCyanTransparencyTransparentSemi-TransparentOpaqueFont Size50%75%100%125%150%175%200%300%400%Text Edge StyleNoneRaisedDepressedUniformDropshadowFont FamilyProportional Sans-SerifMonospace Sans-SerifProportional SerifMonospace SerifCasualScriptSmall CapsReset restore all settings to the default valuesDoneClose Modal DialogEnd of dialog window.This is a modal window. This modal can be closed by pressing the Escape key or activating the close button.Close Modal DialogThis is a modal window. This modal can be closed by pressing the Escape key or activating the close button.PlayMuteCurrent Time 0:00/Duration 0:00Loaded: 0%Stream Type LIVESeek to live, currently playing liveLIVERemaining Time -0:00 Playback Rate1xFullscreenMichelle Hele’s May market wrap03:17 The backyard has an in-ground pool.Mr Iwers said they had kept the top floor of the home more traditional, while the bottom floor was modern. Downstairs is polished concrete.“We love the old period-style character,” Mr Iwers said. “We deliberately tried to keep the period upstairs and be more contemporary downstairs with features like polished concrete floors.”More from newsCrowd expected as mega estate goes under the hammer7 Aug 2020Hard work, resourcefulness and $17k bring old Ipswich home back to life20 Apr 2020The top floor of the home has polished wooden floors, VJ walls and a bay window. The dining room is also traditional.Mr Iwers said due to the fireplace in the room, they spent a lot of time in there during winter, while more time was spent downstairs during summer.Also upstairs are two more living areas, two bedrooms, the kitchen, bathroom and a study. This room is the sellers’ favourite, with Silky Oak walls and a decorative ceiling.Most notably on this floor is the living room, an area that was one of Mr Iwers’ and Ms Chapman’s favourites.“The central room of the house is original and we wanted to keep the original ornate ceiling, the Silky Oak panelling and the chandelier, as it represents the heart of the house and you can sense that period style,” Mr Iwers said.“We love that room and we’re concerned the new owners might want to change that but we think there’s enough room in the rest of the house to leave it as is.“We feel like custodians of the house, so we wanted to restore it.” While relatively new, the kitchen has classically styled cabinetry.Downstairs are three more bedrooms, a rumpus room bathroom with spa and laundry.Outside is an in-ground pool and a sunken outdoor lounge with a sauna, along with a deck upstairs that overlooks the backyard.The couple are downsizing after living in the home for 11 years. The home at 31 Donald St, Camp Hill, is for sale.TWO worlds in one is the best way to describe this Camp Hill Queenslander.When Anthony Iwers and his wife Vanessa Chapman renovated the 31 Donald St home, they had something different in mind.
Ciel Residences has nine apartment residences, and four modern Queenslander terraces, designed to reference the traditional Queenslander home, celebrating traditional features such as weatherboards and vertical join with generous-sized spaces and simple, clean lines softened by the use of timber and natural stone. RELATED: Ms Hutson said two out of the four terrace homes and three of the nine apartments had sold. An artist’s impression of the outdoor entertaining area at Ciel Residences at Herston.Hundreds of buyers lined up for a new community as demand rises for large apartments and terraces with enough space for families.Launched to the market in September, the marketing team of Ciel Residences have already received more than 200 inquiries from a range of buyers. MORE: >>FOLLOW EMILY BLACK ON FACEBOOK<< An artist’s impression of one of the proposed bathroom styles at Ciel Residences at Herston.More from newsParks and wildlife the new lust-haves post coronavirus14 hours agoNoosa’s best beachfront penthouse is about to hit the market14 hours ago“The stylish properties at Ciel Residences, Herston, are proving the perfect fit for locals looking to downsize, with the majority of the 200-plus inquiries coming from professional couples and families downsizing from existing homes in the inner-north,” Ms Hutson said. Wayne and Susann Langdale have already snapped up the crowning penthouse at Ciel Residences, and will be moving with their 20-year-old son from their home on a large block to be closer to their work places. Colliers International associate director of residential project marketing Rachel Hutson said there was strong demand for large apartments and terraces with enough space for families, which this development offered. Brisbane dominates capital city growth Overwhelming response to Herston community Where to buy property in 2019 Wayne and Susann Langdale have already snapped up the crowning penthouse at Ciel Residences.“We wanted to downsize to a low-maintenance property, but something that was still large enough for family and friends to be able to visit and stay comfortable,” Mrs Langdale said. “Less house and yard to maintain and a closer commute means we can enjoy more downtime and family time.“Herston is a great location as it is still suburbia yet close to city.“We love that parks, walking and cycle paths and the busway are all in walking distance as well as many other social and sporting activities.”