Oxfordshire firefighters respond to blaze in nursery staff room
Firefighters have responded to a blaze at a nursey in Oxford.Oxfordshire County Council's Fire and Rescue Service said it was called to the incident at St Thomas Day Nursery, in Oxford, at 14:21 on Thursday afternoon.All adults and children had evacuated safely after the fire began in a staff room at the nursery, the fire service said.It said three fire engines, from Rewley Road, Slade Park and Kidlington fire station, responded to fire, which has now been extinguished.
The cause of the fire remains under investigation, the service added.
You can follow BBC Oxfordshire on Facebook, X (Twitter), or Instagram.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
BBC News
2 hours ago
- BBC News
Wildlife reserve welcomes birth of endangered white-lipped deer
A wildlife reserve has welcomed a new deer calf which is the first of its kind to be born in England. Watatunga Wildlife Reserve based in King's Lynn, Norfolk, said a male white-lipped deer calf had been born at the site on Tuesday, 10 June. Molly Ruder, reserve operations manager, said there are only 69 white-lipped deer in the European captive population, and only three sites in the United Kingdom have the species. "To see the very first calf born here in Norfolk, in a naturalistic setting that mirrors their wild habitat, is something we're incredibly proud of," she said. The 170-acre reserve is dedicated to the protection of endangered deer, antelope and bird species. Typically native to parts of China and Tibet, the white-lipped deer is listed as a vulnerable species on the International Union for Conservation of Nature (ICUN) red list, and has had a 30% population decline due to hunting, habitat loss and overexploitation. The reserve is only one of 14 facilities in Europe to be involved in the white-lipped deer European Endangered Species Programme (EEP), which aims to manage the genetic health of rare captive populations. It said the father came to Norfolk from Germany about five years ago and is not genetically related to the UK's existing population, whereas the calf's mother is a first-time parent. The new arrival has been described as a "confident little chap" and has been tucked away, hiding in the site's grasses. The reserve said the birth highlights Norfolk's growing role as a leader in UK conservation, and with the movement of animals between countries, adds significant value to global conservation efforts. Species360 confirmed the birth of the calf at the reserve was the only one in England, with a few births recorded in Scotland. Ms Ruder said: "This is what Watatunga is all about, creating the conditions for wildlife to behave naturally and thrive."We're not just here to showcase animals; we're actively working toward the long-term future of species that many people may never have heard of." The site said its second female white-lipped deer is heavily pregnant, with another birth expected "imminently". Follow Norfolk news on BBC Sounds, Facebook, Instagram and X.
Telegraph
3 hours ago
- Telegraph
Mash 'n' pea fish pie
Fish pie wouldn't be the same without peas. In this version, shared with me by my friend Lorna, the peas are added to the topping rather than mixed through the sauce. Lorna runs an online Duke of Edinburgh cookery school, which is all about building confidence in young people. Before that, she was the queen of canapés, cooking for the stars and writing countless articles and books. There's nothing she doesn't know about cooking, so I practically bit her hand off when she said she had a great fish pie recipe to share. Overview Prep time 25 mins Cook time 35 mins Serves 2 Ingredients 2 Maris Piper potatoes (around 400g), peeled and cut into 3cm cubes 40g butter 20g plain flour 300ml whole milk 300g skinless sustainable white fish fillet (such as cod, haddock or pollock), cut into 3cm cubes, or use a fish pie mix 1 slice white bread 1½ tbsp olive oil 150g frozen peas or petits pois Method Step Put 2 Maris Piper potatoes, peeled and cut into 3cm cubes, in a saucepan of salted water. Bring to the boil, then simmer for 10 minutes or until cooked through. Step While the potatoes are cooking, make the sauce. Melt 20g butter in a small saucepan over a low heat. Step Remove the pan from the heat and stir in 20g plain flour, mixing well. Step Gradually add 300ml whole milk, stirring continuously. If there are any lumps, vigorously beat them out with a wooden spoon or whisk. Step Put the saucepan back over a medium-low heat, bring to a simmer then cook for 1 minute while stirring. The sauce should lightly coat the back of a spoon. Season well with salt and freshly ground black pepper. Step Remove the saucepan from the heat and gently stir in 300g skinless sustainable white fish fillet (such as cod, haddock or pollock), cut into 3cm cubes. Step Make the crumbs by tearing 1 slice white bread, including the crust, into very small pieces. Put them in a small mixing bowl with 1½ tbsp olive oil, season well and stir well with a fork to coat in the oil. Step Preheat the oven to 220C/200C fan/gas mark 7. Step Once the potatoes are cooked, add 150g frozen peas and cook for 2 minutes. Step Drain the potatoes and peas, then return them to the pan. Add the remaining 20g butter and mash well – you should end up with smooth potato, but you'll only be able to crush the peas, so the mixture will be a combination of rough and smooth. Season well with plenty of salt and pepper. Step Spoon the fish and sauce into an ovenproof dish and top with the potato-pea mash, spreading the mixture to the edges of the dish with a fork. Scatter over the crumbs. Step Put the dish on a baking tray and place on the middle shelf of the oven. Bake in the hot oven for 20 minutes, or until the fish is cooked through and the crumbs are crisp and golden. Serve on warmed plates.
BBC News
3 hours ago
- BBC News
Leicester pupils paddle to school in clean air initiative
Pupils in Leicester paddled down the river to school as part of an initiative to raise awareness of air Castle Mead Academy (CMA) students arrived at school in a bell boat on Thursday after about 15 minutes on the River Air Day saw several other schools in the city taking part in a range of outdoor Burt, a geography teacher at CMA, said the paddling idea came from seeing busy traffic on the road outside the school and had received "a lot of support from colleagues and families alike". The pupils were instructed by Leicester Outdoor Pursuit Centre and had "a really good time", according to Ms said: "Days like today are really important to raise awareness of the air pollution which is caused by traffic, especially in busy cities like Leicester."We'd love to see some more sustainable infrastructure around our school, such as bollards or pedestrian crossings and things like that."The events were supported by Leicester City Council, as well as charities Sustrans and Living in the city, University of Leicester organised a walk in Victoria Park and the University Hospitals of Leicester NHS Trust had information stands in hospital restaurants offering advice and information to staff and the public on how they can help reduce air pollution.
