As a Field Senior Marketing with over 5 years of experience driving market. I am specialized in giving training and development as a human resource officer and have successfully conducted more than seven training programs in a year. My strengths are organizing learning modules, creating instructional activities and presenting concepts, thus I feel that I can work best in this field. My interests are to play cricket, listen to music, interact with new people and make fun with friends.
A spoonful of sugar helps the medicine go down, according to the legend of Mary Poppins.
But if the medicine is the share price of a FTSE 100 company the size of a small galaxy, then how big is the sweetener?
Huge, that’s how big.
For More Information Log On To : [[*******www.whaleandale****]]
Downing Street has been the host of a special food event highlighting UK regional and traditional foods whose origin and authenticity is now fully protected under European law.
Happy National Welsh Rarebit Day! What's that? What is Welsh Rarebit? Thank goodness you are here. Well, the British are funny and they mispronounce words...so find out what it really is.
British Food Fortnight is underway, and that means it’s time to celebrate Welsh Food Fortnight too!
In this video, Michelin star winning chef Stephen Terry ( who has worked under top chefs Marco Pierre White and Michel Roux) shows you how to make bread-crumbed pork belly with black pudding.
The pork is from N S James and seasoned with Anglesey Sea Salt from Halen Môn, both True Taste award winning producers.
Now in its seventh year, the True Taste awards scheme is managed by The Welsh Assembly Government and recognises quality, innovation and excellence in the Welsh food and drink industry with more than 900 products and services judged each year.
In this short step-by-step demonstration Stephen will show you just how easy it is to create a beautiful and delicious dish using only the very best Welsh produce.
Stephen Terry is chef-proprietor of True Taste of Wales award winning pub-restaurant The Hardwick, in Abergavenny.
In which I react to my most recent exam, and my transformer, err, car, ignores my commands. I also see (and smell) some cows. Other things happen. Then yelling.
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Phyllis Nan Sortain Pechey (26 February 1909 – 27 December 1994), better known as Fanny Cradock, was an English cook, bar maid, circus ring mistress and television personality. She is known around the world for her defence of traditional British food, transforming it from "hot food" to "haute cuisine".
Cradock’s place in the British Culinary Hall of Fame remained unquestioned until she was knocked off her pedestal by a tin of curry. It was the end of an era, though Fanny was the last to recognise that the world had changed and that slipping paper garters on chicken legs was now very old Toad in the hole.
Cradock was born in 1909 (some sources say 1920, while others report 1914) and died December 27, 1994. As a girl in unfashionable Leytonstone in the London, young Fanny exhibited all of the normal traits that a young girl of her age, albeit one who dressed exclusively in chiffon from day one.