
Mould-ridden wreck with 4 bedrooms, wrap-around garden and seafront views hits market – would YOU put in an offer?
A selection of grim images show black mould coating the walls of the four-bedroom property.
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Located in Bournemouth, the home has been listed for a staggering £600,000 on Purple Bricks, as reported by Luxury Property News.
The images also show furniture and rubbish that has been strewn across the living room and kitchen, while an outside wall is covered in graffiti.
While the home does offer a wrap around garden and short walk to the seafront, it has fallen into a complete state of complete disrepair.
It is also complete with three reception rooms, three showers, a large garage, and a kitchen in need of replacement.
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The property description reads: "Spacious four-bedroom detached family home in Bournemouth in need of complete refurbishment, within close proximity of Bournemouth town centre and its award winning beaches.
"The home offers versatile living spaces, including two reception rooms, a kitchen (in need of refitting), and three bathrooms."
I scrub my council house walls but they're COVERED in mould & crumbling away - I have two disabled kids, it's disgusting
The description also highlights the property's large garage and off-road parking, as well as the offering of a separate office and snug.
It adds: "Externally, the property boasts a wrap-around garden.
"The front of the property includes a spacious driveway offering ample parking and access to the garage.
"The home is offered for sale with no onward chain and presents an excellent opportunity for modernisation, making it an ideal choice for investors, developers or families seeking flexible living in the sought-after Meyrick Park area."
What is mould and how to get rid of it?
Mould is more likely to grow during the winter months.
Olivia Young, Product Development Scientist at Astonish revealed exactly why this is.
"Unfortunately, mould is a common problem many people face during winter. It thrives in conditions that are warm and damp, so your bathrooms are likely to be the most affected place.
"That said, during the colder months most rooms in your home could be vulnerable to mould growing.
"This occurs primarily from condensation that builds up on your windows when you've got your radiators on.
"If you think about it, when windows and doors are closed, there's not much chance for the air to circulate and the moisture to make a swift exit.
"This build up is what can cause dreaded mould to make an appearance, especially in bathrooms, as it creates that warm and wet environment that is a breeding ground for mould.
"If left untreated, not only is it unsightly but it can also pose a serious risk to your health, so it's really important you treat it.
"The key to tackle mould is to act fast.
"Try to come into as little contact with it as you can. So, grab your gloves, tie up your hair and get to work to remove any signs of mould as soon as you notice them.
"To keep mould at bay, there are some simple solutions you can introduce throughout home.
"The first is keep it ventilated. Yes, even in the cold winter months try to leave your bathroom window open for at least 10/15 minutes post shower or bath. This will get rid of any excess moisture quickly preventing mould gathering.
"If you're having a repeat problem with mould in one particular area, it might be because the humidity levels are too high. You can get a dehumidifier that will help keep the levels low and reduce the risk of mould returning.
"The golden rule to remember when dealing with mould is the quicker you can treat it, the better. If you leave it, it will only get worse so never ignore it!
"To successfully get rid of mould every time, I recommend opting for the UK's No 1 Mould & Mildew Remover, that effectively removes mould and mildew stains almost instantly, with no scrubbing necessary."
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Telegraph
26 minutes ago
- Telegraph
This is the right way to eat toast – according to an etiquette expert
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How you take yours reveals a lot about who you are and where you come from. Warm or cold? White or brown? Butter or marg? Triangles or squares? Crusts: on or off? However, it seems some toast traditions have held firm; in a recent Letter to the Editor, Telegraph reader Bryony Hill from Hurstpierpoint, West Sussex, made the point that television period dramas – ostensibly Outrageous, the most recent retelling of the Mitford Sisters' lives – failed to adhere to how the upper classes consume toast. Indeed, so intrigued were we to understand the polite way to consume this breakfast item, we called on etiquette coach William Hanson to offer a gentle guide: 'You're probably eating your toast completely incorrectly,' he concedes. First is the question of the bread itself. 'To make proper toast, you should have stale bread and therefore you need to have proper bread,' says Dr Neil Buttery – his real name, I swear it – host of the British Food History podcast. The problem with today's highly processed, long-lasting loaves, he says, is that they have too much water in them. 'It goes mouldy before it goes stale.' Buy something fresh from the baker and give it a day or two before you put it in the toaster – or the grill, as Delia Smith still prefers. Then consider how you cut your toast and present it at the table. ''Posh' toast is often square and has the crusts removed in the kitchen,' explains Hanson. 'Middle-class toast is triangular, and 'common' toast is rectangular – both with the crusts left intact.' Once the shape is decided, then comes the act of preparation. 'What a lot of people seem to do with their toast is they slather the butter, jam, the marmalade, whatever they're having, and eat it all in one go, perhaps in a rush,' he surmises, having clearly been witness to a weekday breakfast in a bog-standard British household once or twice in his life. 'Instead, the slightly more sophisticated way to eat toast is to slow it right down and do it just like a bread roll with butter, chunk by chunk.' More on what comes next later, but it's gratifying to know that this level of precision has been applied to toast for many years. 'To set but a low value upon toast is to expose one's deficiencies in right appreciation,' wrote the humorist EV Lucas in his 1906 essay A Word On Toast. The essay reveals that the British have been arguing about toast for at least 120 years. In it, Lucas takes issue with an earlier piece in The Spectator, published 30 years prior. 'True toast,' it had written, 'is classical — severe… Toast, we need not say, should be thin, crisp, wafer-like, as well as embrowned, fresh and hot. Thick toast with solid fleshy bread between the embrowned surfaces is a gross and plebeian solecism; for the true intention of toast, its meaning or raison d'etre, is to extinguish the foody, solid taste which belongs to bread, and to supply in its place crisp, light, fragrant, evanescent, spiritualised chips of fare, the mere scent and sound of which suggest the crisp, pleasant, light chat of easy morning or evening conversation.' Perhaps you can tell, but around this time, in the Victorian era, toast had become a signifier of civility. Good bread meant well-bred. With the invention of the electric toaster still decades in the future, toast was prepared with an open flame, a small toasting fork and no small amount of skill. Lucas writes that men prized their ability to toast bread in much the same way that modern men boast of their skills at the barbecue. 'I've had a go myself and it is really quite difficult,' says Buttery. 'You have to dry the bread out completely all the way through to have even, golden sides.' In the great houses of Britain, this was often done by the staff, of course, presented at the table in silver toast racks, alongside butter knives, marmalade spoons and other trappings of genteel living. And it's at these grand breakfast tables where notions of toast etiquette emerged. To eat toast in the proper manner, says Hanson, certain equipment is needed. A toast rack to prevent sogginess, several items of cutlery to prevent cross-contamination and naturally, a plate. We're not savages, after all. He then goes on to illustrate how the toast and individual portions of butter and condiment are to be placed on the plate – crucially with separate cutlery – before anything else can take place. 'Now we get on to the fun bit of adding the butter and the jam onto the piece of toast,' he explains, adding that there are two ways of doing this. 'Using a clean knife, we can either just do a little portion and place some jam on top, pick it up and then eat. Or, just like a bread roll, we can break a small bite-sized piece off and then add the butter and the jam.' According to Buttery, this breaking of bread in the hand rather than the mouth is an edict that goes back centuries. 'It's bad manners to bite into some bread or toast and show your teeth. It goes back to the Middle Ages and maybe even further, but you certainly see it in all sorts of etiquette guides from the 18th and 19th century. Never bare your teeth. I guess it's just a bit animalistic.' If that's the case, perhaps we're all animals now. The first electric toaster was invented in 1893, although pop-up styles that toast multiple pieces of bread concurrently were not commonplace until at least the 1950s. With mass production came (literally) sloppy standards. Toast drenched in butter or margarine (more likely as the decades went by) was a staple of 20th-century school canteens and greasy-spoon cafes. 'As a kid, we'd have to have Stork margarine on our toast,' Buttery says. 'But my mum kept the butter on the top shelf where only she could reach it. Butter was always considered quite an upper-class thing.' Beans on toast apparently became a popular dish after Heinz marketed it as such in the 1920s, although the rationing of the Second World War cemented its status on our collective breakfast menu. But this only soggied our toast even further. 'The noise from toast should reverberate in the head like the thunder of July,' Lucas wrote back in 1906. Perhaps that's something we can all agree on: we need to get our bite back.


Daily Mail
26 minutes ago
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United Utilities said we needed new water pipes - but £3,500 and a ruined garden later, we didn't: CRANE ON THE CASE
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BBC News
26 minutes ago
- BBC News
Temporary classrooms planned for pupils at new Preston primary
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