< Previous50 LINCOLNSHIRE TODAY CARING © stock.adobe.com/pikselstock In this vision of home care, companionship is as crucial as clinical monitoring. Companion robots are now being trialled to prompt medication, encourage hydration, facilitate video calls with loved ones, and even offer light conversation. While they may lack a human’s warmth, their role is not replacement but reinforcement, bridging the gaps between visits, reminding users of routines, and reducing moments of loneliness. For some, these technologies offer peace of mind as much as practical benefit. Remote monitoring, once seen as a luxury, is quickly becoming mainstream. Systems that track changes in sleep, appetite or mobility now play a key role in catching signs of illness early. Hospitals see fewer readmissions when they receive timely updates from the home. Family members, too, are kept in the loop, able to check in on a dashboard or receive alerts if a parent’s vital signs fall outside expected ranges. The aim is not surveillance, but subtle support. It gives space for independence while keeping safety in sight. Wearable devices are also becoming more intuitive. Instead of pressing buttons or scrolling through screens, users can speak naturally to a voice-enabled watch or pendant—reporting pain, asking for help, or receiving reminders. These interactions are logged and shared securely with the broader care team, allowing for more Eve Street | Louth | Lincs | LN11 0JJ T: 01507 604 828 E: leakesmasonry@aol.com www. leakesmasonry.co.uk L EAKE ’ S M ASONRY L TD Memorial Masonry Specialists Since 1840 New granite and marble memorials, additionals and cleaning work undertaken.accurate and timely responses. Crucially, this kind of technology supports those with mobility or dexterity issues who might otherwise struggle to communicate in emergencies. Yet, for all the digital innovation, home care continues to face a very human challenge. Staff shortages persist. Recruitment and retention remain difficult across the sector, with high turnover rates leading to instability in care relationships. Many providers are under strain, balancing growing demand with limited workforce capacity. In response, some are investing in better scheduling tools, training programmes, and career pathways. Technology is playing a role here too, streamlining paperwork, coordinating rotas, and easing the burden on overstretched teams. Crucially, the philosophy behind home care is changing. It is no longer just about providing hours of support, but about delivering meaningful outcomes. Increasingly, professionals are tailoring care plans around the wider determinants of health, factors like housing, nutrition, mobility, and social connection. These are the conditions that shape whether a person thrives or declines in later life. As value- based models emerge, quality of life is becoming just as important as clinical stability. This shift is also reshaping the role of families. Many now find themselves navigating complex care decisions with little prior experience. In response, a new wave of professionals has emerged: ageing-life-care consultants. Acting as case managers, they help families assess needs, coordinate services, and prepare for the changes that ageing brings. Their services are not always publicly funded, but demand is growing—particularly among those seeking continuity and clarity during difficult transitions. The most effective support is neither purely digital nor purely human. But a hybrid. The warmth of human hands, supported by the precision of digital tools. The comfort of home, balanced by the safety of clinical oversight. The dignity of independence, made possible by proactive connection. It’s a model that doesn’t just ask how we care, but where and why. In that balance may lie a quiet promise. That the best care doesn’t only happen in hospitals or institutions. It happens in the places we know best, with people we trust most, and with technology that works quietly in the background, keeping us safe, supported, and seen. As the future of care unfolds, home is not just part of the answer. It may well become the heart of it. LINCOLNSHIRE TODAY 51 CARING Mum’s charity abseil thanks hospital for saving son’s life Baby Jack was born fighting for his life after arriving eight weeks premature. His parents, Emma and Nat, credit the dedication of the teams at Lincolnshire’s hospitals’ neonatal units for his survival. When Jack was born eight weeks early at Pilgrim Hospital’s Maternity Unit, his lungs were not fully formed, and he was unable to breathe independently. He was placed on a special C- PAP machine which helped him to breathe by delivering air into his tiny lungs through small tubes inserted into his nose. It took twelve hours to stabilise him, to ensure he was able to be safely transferred to Lincoln County Hospital’s neonatal intensive care unit where he could receive more specialist care. Jack spent a week at Lincoln’s neonatal unit, then, when he was strong enough to breathe independently, was transferred back to Pilgrim Hospital, Boston and closer to home. It took two more weeks for him to learn to feed but finally he was well enough to leave hospital and join his sisters at the family home in Boston. Emma and Nat will be forever indebted to the exemplary care Jack received. To say thank you, Emma abseiled from Liverpool Football Club’s iconic Anfield stadium in August as a fundraiser for United Lincolnshire Hospital’s Charity. Emma explained: “There are not enough words to thank the staff for what they did. I don’t know what we would have done without them; we just want to show our appreciation.” 52 LINCOLNSHIRE TODAY FOOD & DINING joy of baking Embracing the Cherry Angel Cupcakes These pretty cupcakes present pillowy soft sponge topped with fluffy, light buttercream and a stemmed cherry. Makes 12 Preparation time: 20 minutes Cooking time: 15 minutes What to do: 1. Preheat the oven to 180°C (160°C fan) / Gas 4. Line a 12- hole cupcake tray with paper cases. 2. In a mixing bowl, cream together the butter, sugar, vanilla extract, cherry syrup, and eggs until light and fluffy. Add the flour and baking powder, then beat in the milk until the mixture is smooth and well combined. 3. Spoon the batter evenly into the cupcake cases and bake for 15 minutes, or until golden and springy to the touch. Cool on a wire rack. 4. While the cakes cool, beat together the butter, icing sugar, and cherry syrup until soft and fluffy. If it feels too stiff, add a little extra syrup. Transfer to a piping bag if you have one. 5. Assemble the angel cakes by slicing the top off each cupcake and cut each top in half to create ‘wings’. Pipe a swirl of buttercream onto each cupcake then gently press the ‘wings’ on top at an angle. Dust lightly with icing sugar and finish with a Maraschino cherry in the centre. Nothing beats that sense of joy that comes from baking. Here we share some delicious desserts everyone will be eager to devour. You’ll need: For the cakes: * 130g softened butter * 130g caster sugar * 2 eggs * 1 tsp vanilla extract * 1 tbsp Opies Maraschino cherry syrup * 130g self-raising flour * 1 tsp baking powder * 2 tbsp milk For the buttercream: * 150g icing sugar, sieved * 75g softened butter * 1 tbsp Opies Maraschino cherry syrup To finish: * 12 Opies Maraschino cherries * Icing sugar, for dustingFOOD & DINING LINCOLNSHIRE TODAY 53 Lemon Sponge Hearts Show your love with these tangy, tasty treats. What to do: 1. Preheat the oven to 180°C (160°C fan). Grease and line a 23cm x 33cm roasting pan with baking paper, extending it above the edges. 2. Using an electric mixer, beat eggs, sugar, vanilla, and chopped Opies Lemon Slices for 8–10 minutes until thick and creamy. 3. Sift both flours together three times. Gradually fold the flour mixture into the egg mixture with a metal spoon. Add boiling water and melted butter, folding gently to combine. Pour into the prepared pan. 4. Bake for 20–25 minutes or until the sponge springs back when lightly touched. Cool the cake on a wire rack covered with a clean tea towel. 5. Combine 120ml water and 110g sugar in a small saucepan. Stir over low heat until dissolved, then bring to a boil. Reduce to a simmer and add the lemon zest strips. Cook for 10 minutes until translucent. 6. Transfer the zest to a lined baking tray and let it set for 10 minutes. Toss in caster sugar before use. 7. Use a 4cm x 4.5cm heart-shaped cutter to cut 18 hearts from the sponge. Halve each heart horizontally. 8. Spread the base layer of each heart with 15g whipped cream and 7g lemon curd. Sandwich with the top layer. 9. Dust the assembled hearts with icing sugar and top each with candied lemon strips. Serve immediately. Makes 18 hearts Preparation time: 20 minutes Cooking time: 35 minutes You’ll need: For the sponge: * 6 eggs * 165g caster sugar * 1/2 tsp vanilla extract * 4 Opies Lemon Slices, finely chopped * 2 pieces Opies Stem Ginger, finely chopped * 75g plain flour, plus 30g extra * 75g self-raising flour, plus 30g extra * 2 tbsp boiling water * 25g butter, melted For the filling and decoration: * 150ml thickened cream, whipped * 125g lemon curd * 15g icing sugar For the candied lemon: * 3 lemons (zested into strips) * 110g caster sugar, plus extra for sprinkling To promote your services call Angie Cooper on 01472 310302 or email: a.cooper@blmgroup.co.uk Click’em Inn Swinhope, Nr Binbrook, Market Rasen, LN8 6BS Tel: 01472 398253 Web: www.clickem-inn.co.uk The Click’em Inn is a family-owned freehouse, established for over 30 years in its current incarnation. Steeped in history, the inn is open 6 days a week, Tuesday- Sunday, offering a wide choice of drinks, including six real ales available at any time, with a regularly changing selection of personally recommended guest ales. The Kitchen is open Tuesday-Sunday for evening dining, plus lunchtimes Friday-Sunday. The menu varies from day-to-day with the chef’s specials, alongside regular meals. 54 LINCOLNSHIRE TODAY Stem Ginger Pudding with Serves 6-8 Preparation time: 30 minutes Cooking time: 4 hours You’ll need: For the marmalade centre: * 3 clementines * 1 tbsp Opies Stem Ginger Syrup (from the jar) * 1 Opies Stem Ginger, finely chopped For the steamed pudding: * 50ml golden syrup * 1 tbsp Opies Stem Ginger in Syrup What to do: 1. To make the marmalade filling, place the clementines into a pan of water ensuring they are well covered. Bring to the boil and leave on a simmer for two hours until soft. Remove from the pan and leave to cool slightly. Place into a blender with the stem ginger and syrup. Whiz up until you have a puree, set to one side. 2. Cut out a large circle of parchment paper that is 2cm wider than a 1.2 litre pudding bowl and fold it to give pleats. Generously grease the bowl with butter. Cut out a smaller disk of parchment paper and line the bottom of the bowl with it. 3. Mix the golden syrup and ginger syrup together and pour into the bottom of the pudding bowl, set aside. 4. Cream the sugar and butter together en- suring it is light and fluffy. Add the eggs one at a time, making sure each is fully mixed before adding the next. Sieve the flour, ginger and salt together and fold into the mixture, ensuring it’s well incorporated. Add the lemon zest and milk and continue to fold. Finally add the chopped stem gin- ger. 5. Pour half the mixture into the bowl. Add three tablespoons of the clementine purée into the centre and pour over the rest of the cake batter. Level out the top so it’s nice and even. 6. Cover the basin with the pleated circle of parchment paper and then use foil (not too tight) to secure it, ensuring there’s nowhere for moisture to get into the pudding. Tie a string around the centre to create a handle. Place an upturned saucer into a large, lid- ded pan and place the pudding on top of it. Fill the pan halfway to the top with boiling water, and cover with the lid. Bring to the boil and then place on a low simmer for 2 hours. Checking water levels sporadically and adding more water if necessary. 7. Check the cake is done by piercing a skewer through the lid, once it comes out clean the cake is done. Remove from the pan and allow to cool for five minutes, and then turn onto a plate. To serve, sprinkle over a few Opies Crystallised Stem Ginger, and serve any remaining clementine puree and double cream. A hidden marmalade centre adds a zesty uplift to this pudding. * 175g butter, plus extra for greasing * 175g soft light brown sugar * 3 large eggs * 175g self-raising flour * Zest of 1 lemon * 1 tsp vanilla extract * 2 tbsp milk * 1 tsp ground ginger * Pinch of fine sea salt * 3 Opies Stem Ginger, finely chopped To serve: * 50g Opies Crystallised Stem Ginger, chopped * Double cream Marmalade CentreFOOD & DINING LINCOLNSHIRE TODAY 55 Cherry Bakewell Cinnamon Rolls You’ll need: For the dough: * 500g strong bread flour * 60g caster sugar * 7g active dry yeast (1 packet) * 1/2 tsp salt * 1 tsp ground cinnamon * 200ml whole milk * 100g unsalted butter, cubed * 1 large egg For the filling: * 100g butter, softened * 50g soft brown sugar * 50g ground almonds * 2 tsp almond extract * 1 tsp ground cinnamon * 200g cherry jam For the glaze: * 150g icing sugar * 60ml milk * 1/2 tsp almond extract * 12 Opies Cocktail Cherries What to do: 1. In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. In a small saucepan, heat the milk until warm (38c). 2. Add the milk mixture and egg to the dry ingredients and mix until a soft dough forms. 3. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Start adding the butter a cube at a time, adding another once the last is integrated. 4. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size. 5. Preheat the oven to 180°C and line a 20cm x 30cm baking tin with parchment paper. 6. Roll the dough into a large rectangle, about the same size as the tin. 7. Spread the filling over the dough, topped with the jam, leaving a 1 inch border around the edges. Fold the rectangle into thirds and place into the fridge to cool for another 30 minutes. 8. Roll the dough out again until you have a rectangle about 30cm x 40cm. Starting from the long side, roll the dough up tightly and cut into 12 even slices. 9. Place the rolls in the prepared baking pan and let them rise for another 30 minutes. 10. Bake for 25-30 minutes or until golden brown. 11. While the rolls are baking, prepare the glaze by whisking together the icing sugar, milk, and almond extract in a small bowl. 12. Drizzle the glaze over the warm rolls and decorate each with an Opies Cocktail Cherry. Enjoy these soft, gooey and lightly spiced bakes alongside a steaming mug of coffee or tea. Makes 12 Preparation time: 20 minutes Cooking time: 20 minutes Recipes courtesy of www.bennettopie.com / @opiesfoods56 LINCOLNSHIRE TODAY EDUCATION F or decades, the arts have lived on the margins of the school timetable. Music, drama and visual art were often treated as enrichment rather than essential, the “nice-to-have” alongside the “must- have” of core academic subjects. That perception is changing. In schools and youth programmes across Lincolnshire, the creative arts are no longer framed as extras; they are becoming central to how young people are educated. This shift is not happening by accident. Educators and parents alike are recognising that the skills gained through artistic disciplines are not only valuable in themselves, they are transferable to almost every other area of life. Drama, for example, develops confidence and clarity in communication. Stepping into a role demands empathy, adaptability and the ability to think on your feet. Music teaches patience, attention to detail and the rewards of persistence. Visual arts encourage experimentation, critical observation and the resilience to see mistakes as part of the creative process. These qualities have direct benefits for academic work. Students who regularly engage with creative subjects often show stronger problem-solving abilities, better focus and an increased capacity for independent thinking. Research has long suggested a correlation between arts engagement and improved performance in other disciplines, from languages to mathematics. For many schools, this is reason enough to give the arts a more prominent place alongside their traditional academic priorities. Private schools in particular are leading the way by investing in specialist facilities and staff. Purpose-built drama studios, dedicated music wings, and art workshops equipped for everything from pottery to digital design are becoming more common. These are not just spaces for occasional use. They are integrated into the daily rhythm of school life. Some institutions now run timetables where creative subjects are weighted equally with core academic lessons, signalling to students that artistic work carries the same value as a written essay or science project. Parents are responding positively to this change. For some, the arts provide a vital outlet for children whose strengths do not fit neatly into traditional measures of achievement. For others, they are a complement to academic study, adding Creativity at the core Lincolnshire’s schools are moving the arts from the edge of the timetable to the heart of learning, using music, drama and visual art to build skills that last a lifetime. LINCOLNSHIRE TODAY 57 EDUCATION © stock.adobe.com/Ekaterina Pokrovsky depth and breadth to a child’s learning experience. In both cases, the value is in balance: a child who can solve a complex equation and also stand confidently on a stage is better prepared for the range of challenges life will present. The impact extends well beyond the school gates. Students who have spent years working collaboratively in a band, rehearsing for a play, or mounting an exhibition learn skills that are prized in higher education and the workplace. Leadership, teamwork, the ability to give and receive feedback are honed through creative work as much as through sports or academic projects. A musician’s discipline in preparing for a performance is not far removed from the discipline required to meet professional deadlines. Local partnerships are helping to strengthen this trend. Schools are increasingly collaborating with theatres, galleries and arts organisations to give pupils real-world experience of creative industries. Workshops with visiting artists, backstage tours, and joint productions offer a glimpse into professional pathways, while also reinforcing the idea that creative skills have tangible applications. The rethinking of the arts’ place in education also ties in with broader conversations about mental health and wellbeing. Creative work offers a space for self-expression and emotional processing that is hard to replicate elsewhere in the curriculum. Painting, acting, or composing can give a voice to feelings that might be difficult to articulate, providing both release and confidence. In a time when young people face growing pressures, that outlet is invaluable. Perhaps most significantly, the arts remind students that education is not just about measurable outcomes. It is about shaping well-rounded individuals who can think critically, adapt to change, and approach problems from multiple angles. As automation and artificial intelligence reshape the job market, creativity is one of the human skills least likely to be replaced, and one of the most sought after by employers. By moving the creative arts to the heart of education, schools are not just nurturing the next generation of artists. They are helping to build the next generation of thinkers, leaders and problem-solvers. VIFQIZS2 XVSTI6RSMXGITWR- -7-XRIPPIG\ VYGSG HRE VST7 /9 ) KRMIFPPIIPMTY4; WVIIVE'XRIHYX7 RMWHVE[EPERSMXER VSJHIXWMPXVSL WFYPGVEPYGMVV VIZSH PSSLG7KRMXV TS8/ 7 OYSGPSSLGWVIXWRMQRPSGRMP HIKERIVHPMLGVSJRSMXEGYHI PERSMXTIG\IREVIZSGWM( LINCOLNSHIRE TODAY 59 EDUCATION At Lincoln Minster School, our priorities are simple: we want our pupils to be happy and to achieve, in that order. We cultivate a lifelong love of learning and inspire the best in everyone. As an independent, co-educational school for pupils aged 4 to 18, we support the intellectual, emotional, and physical development of our pupils within a compassionate and nurturing environment. Our glowing ISI Inspection Report highlights that our students are “confident and articulate individuals, comfortable in putting forward their ideas, within a supportive environment, both inside and outside the classroom.” Enriched education for success Located in Lincoln’s Historic Cathedral Quarter, our Preparatory and Senior School campuses are fully equipped to prepare our pupils for the careers of tomorrow. Every triumph and achievement, whether it’s mastering new skills and concepts in academic learning or overcoming challenges in co-curricular activities, shapes their choices and futures. In 2024, 86% of our GCSE pupils achieved grades 9–4, significantly above the national average. “Every day our pupils are developing the key personal characteristics, attitudes and behaviours we hope will equip them to be happy and successful throughout their lives,” said Jon Tyler, Head. Pastoral brilliance Pastoral care at Lincoln Minster School underpins everything that we do. Every pupil receives the support and network they need to develop as an individual. Our team of skilled staff teaches lessons on health and social wellbeing, citizenship, and financial awareness, supplemented by visits from external speakers. Our Sixth Form cohort, which benefits from our bespoke ‘Leading in Lincolnshire’ careers program, has been recently shortlisted for the Independent Schools of the Year award 2025. In our most recent Independent Schools Inspectorate (ISI) inspection, we received praise for our “strong climate of kindness, respect, and inclusivity” along with the “well-established culture of safeguarding, ensuring pupils’ safety and wellbeing.” Passionate about co-curricular At Lincoln Minster School, we have over 100 co-curricular clubs that are integrated into the school day for pupils of all years to participate in. These activities provide pupils with the opportunity to pursue a passion, explore their interests, stretch their imagination and develop new skills. This ethos has inspired pupils to achieve remarkable milestones, including breaking two Guinness World Records during international expeditions. Our newly established rowing team, in partnership with British Rowing and the University of Lincoln, fosters a culture of discipline, teamwork and resilience. Lincoln Minster The best in everyone Discover an exceptional education To find out more about our community at Lincoln Minster and to arrange a personal visit to our Preparatory and Senior School, please contact our admissions team at 01522 551307 or email admissions@lincolnminsterschool.co.uk. Next >