
Uncertain future for Jersey's Grouville playground
People living in Grouville are being encouraged to support a campaign to save a popular play area next to Long Beach car park.Constable Mark Labey said he wanted the parish to take over its management and maintenance as the States' Infrastructure Department is not renewing its lease when it expires on 24 June.Some residents living next to the park want it moved elsewhere, saying they had noise and costs concerns.Grouville resident Kat de La Mare said parents came from around Jersey to visit the park because of a lack of facilities in the east. She also said she wanted ratepayers to back plans for a takeover at a public meeting on Thursday.
'Noise funnels up'
Mary Young has been living by the play area since 2009. She said there were no problems before the Covid-19 pandemic but, since then, more people have been enjoying it.She said "the noise has just become horrendous" and the building of two apartment blocks either side of her had not helped. She said: "The noise funnels up. It acts a bit like St Paul's Cathedral".She said residents enjoyed the toddlers playing there during the day, but it got noisier after school, when older children came to the area and teenagers sometimes gathered there in the evening until 22:00.She also said it cost a lot of money to maintain and ratepayers would probably have to pay for it.If the parish did take over the park's lease, Ms Young said she will probably take a case to environmental health leaders if the play area did not move because of the noise pollution.
One of the parents who uses the park, Charlotte Catallo, said she was really upset at the thought of it closing. Sher said: "We use this park all the time. I particularly love it in the winter. "It really gives a lift to my soul and I'm sat here with the kids looking out to the sea and the castle. I feel so grateful to live on Jersey".Another resident would love the play area to stay where it is. Peter Laffoley said his grandchildren play there and "it's essential it's maintained; whether it's by the parish or the states is irrelevant".Kat De La Mare started a Facebook group alerting supporters of the park to the upcoming meeting.She said: "Its the most beautiful park on the island... I get really emotional about this park. "I've been bringing my children since they were babies and, whenever I'm here, I just take a moment of gratitude for such a beautiful space."
In a blog post on the Grouville parish website earlier this month, Labey said all politicians in the local area had agreed that the parish should look to take over the running of the park.He wrote: "We have gathered all the cost implications together and will make those public soon"."Other pin Jersey maintain the play areas within their borders, especially Elephant Park in St Brelade, so we feel that this is the way forward".Thursday's meeting takes place at Grouville Parish Hall at 19:00 BST.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


BBC News
10 minutes ago
- BBC News
Hundreds of sailors take part in Freedom of Helston parade
A military parade through the streets of Helston has taken place for the first time since 200 men and women from RNAS Culdrose took part in the ceremony which saw the establishment exercise its rights to march through the Cornish Seahawk was granted the Freedom of the Borough of Helston in 1958, an honour which allows sailors to march with swords drawn and bayonets Freedom Parade was led by the HMS Seahawk Volunteer Band with seven platoons of sailors and Royal Marines. 'Strong team here' Crowds lined the streets outside the Helston Guildhall to watch the pass through which was rounded up by field gun James Hall, Commanding Officer at RNAS Culdrose, said: "We've got a lot of people deployed and that is our reason to be here, to strengthen the security at home and to protect our interests abroad. "We still have a strong team here at Culdrose because all those people deployed still need support in the background."A flypast by a Merlin helicopter coincided with the end of the parade at 11:00 BST in Coinagehall Street.


BBC News
24 minutes ago
- BBC News
Developer submits plans for revived Perton cemetery
A new nine hectare burial ground as part of a revived cemetery scheme has been for a cemetery on the site in Perton, Staffordshire, was granted in 2001, followed by approval for access via Jenny Walkers Lane in 2003, but apart from some landscaping, there is no clear evidence the development started. The latest proposals for the site, which is near Wolverhampton, are now set to be considered by planning officers at South Staffordshire Council, with a decision expected later this proposal represented "an acceptable and appropriate form of development within the green belt", a planning and design statement said. The new application is substantially the same as previous granted applications, including a 30-space car park in a similar place.A memorial garden is also planned at the centre of the development would "provide a significant benefit to wildlife", an initial biodiversity study site is within the green belt, which means any development is inappropriate and should only be granted in very special circumstances. In this case, the applicant noted national planning policy included cemeteries and burial grounds as an exception, provided the openness of the green belt was preserved. This news was gathered by the Local Democracy Reporting Service which covers councils and other public service organisations. Follow BBC Stoke & Staffordshire on BBC Sounds, Facebook, X and Instagram.


The Guardian
27 minutes ago
- The Guardian
How to turn unripe stone fruit into a brilliant Japanese condiment – recipe
Umeboshi is a puckeringly sour and umami-rich Japanese condiment made with ume, an Asian plum that's closely related to the apricot. It's usually made with ripe but firm fruit, which aren't all that dissimilar to the under-ripe and slightly flavourless apricots and plums found in most UK supermarkets and which make a great British stand-in for ume. Our global food system is a wondrous thing, but as a Slow Foodist, consultant and food systems thinker, I can't ignore the benefits of shorter food chains, from lower transport emissions and reduced waste to improved quality and flavour. Of course, food miles are only one piece of the emissions pie, but that doesn't mean they're inconsequential, and we ought to consider them alongside other contributory factors such as livestock production and deforestation. Many fruits such as mangos, bananas and apricots continue to ripen after harvest, so these delicate climacteric fruits are usually picked hard and green, and ripened in climate-controlled rooms filled with natural ethylene gas. It's an ingenious process, but it can produce floury, tasteless fruit with fewer nutrients. By comparison, local, seasonal fruits tend to be tastier and more nutritious, but if you're unlucky and end up with fruit that just won't ripen, you can either cook it or turn it into umeboshi, which is a fun fermentation project. Like most fermentation recipes, the essence of this one is very simple, yet it's still a scientific process that requires care and attention to detail. Everything needs to be very clean and sterilised with vinegar or alcohol. Also, due to their high sugar content, fruits such as plums, apricots and peaches are prone to mould during fermentatation, so keep your hands and utensils scrupulously clean. And make sure the fruit stays submerged in its brine, or 'plum vinegar', to help prevent mould forming; if at any stage specks of mould do appear, it's best to compost the entire batch. There are plenty of detailed umeboshi guides online if you'd like a more in-depth explanation. Firm apricots, plums or peaches A splash of white-wine or cider vinegar 18% sea salt – that is, 1kg fruit will need 180g saltA clean vessel with a lid A weight – a plate, fermentation weight or bag of salt, say) Soak the fruit in water with a generous splash of vinegar for a couple of hours. Using a toothpick or tweezers, remove the little stem from the fruit, taking care not to cut into the flesh itself, and save any bruised or blemished fruit for something else, because they're more likely to develop mould. Weigh the fruit, then measure out 18% of its total weight in sea salt (that is, 180g salt for every kilo of fruit). Wipe out a clean storage jar or fermentation pot with vinegar or alcohol, then start packing in the fruit in layers, scattering each layer with the salt. Put a small clean plate or fermentation weight on top, then weigh that down with a clean weight or a sealed bag of salt. Leave to ferment in a cool place out of direct sunlight for four weeks. Over the first three to seven days, the juices will slowly draw out of the fruit and submerge it. Make sure the fruit remains submerged, but don't crush it down. When hot weather is forecast, drain the fruit (save the brine for dressings), then lay it on a rack and dry in the sun for three to five days, until it shrinks and turns crinkly. Store the dried fruit in a clean, airtight jar. Traditionally, umeboshi is aged for one to three years, but to be on the safe side, aim to consume it within a month or so.