logo
BBC Antiques Roadshow expert taken aback as guest admits nearly binning JFK poster with big price tag

BBC Antiques Roadshow expert taken aback as guest admits nearly binning JFK poster with big price tag

Edinburgh Live04-07-2025
Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info
An Antiques Roadshow guest insisted her husband tell "the truth" about their discovery of a historic and valuable newspaper poster.
BBC expert Clive Farahar was taken aback at Roundhay Park, Leeds, when a couple brought forward an intriguing banner from the 1960s, which starkly announced: "'Kennedy dead' I mean, this is absolutely shocking announcing stark news just like that.
"Evening Standard, London newspaper, where did you find this?" Farahar inquired.
The husband began his tale: "Well growing up in London in the 1950s, my parents had some utility furniture", only to be interrupted by Farahar who clarified that utility furniture referred to items made during wartime.
The man resumed: "And one of the items was a sideboard which I inherited. Earlier this year, we needed some space in the garage -"
In a surprising twist, his wife interjected with a demand for honesty: "The truth."
Farahar, puzzled, asked for clarification, prompting the wife to explain: "I decided the garage was a tip. And we needed to tidy it up.
"And he said the sideboard was just full of old paintings and you know, the sort of stuff you keep."
(Image: BBC)
Her husband then continued: "The drawers were properly lined. The last one was this [newspaper banner] folded over.
"It was probably laying there for 60-odd years."
The expert inquired about their whereabouts during the assassination of former President John F Kennedy, to which the man responded: "I was at school but it was sort of the event where one world stopped another another world started I thought."
His wife then shared: "Well in 1963, I was eight, and I was hiding behind the sofa and I heard my mother say 'Will there be another war?'"
"And that was it, wasn't it? That was the scary thing and you were in the right place, you were behind the sofa, absolutely right," the expert commented.
"As far as poster art is concerned, it is so stark isn't it? As a piece of poster, it's hard to think of it being valuable."
The woman then interjected to add: "That nearly went in the recycling bin.
(Image: BBC)
"Oh no you didn't?" Farahar asked with a shocked expression.
Referring to her husband, she elaborated: "You came out the garage and went 'Ooh look at this! This is really -' and I went 'put it in the recycling bin.'".
With a smile, Farahar said: "But instead you brought it to have it valued on the Antiques Roadshow. I'm going to put £1,000 on this."
Upon hearing the figure, the couple burst into laughter with her exclaiming "My God!"
"You nearly got rid of it! You nearly dismantled it!" Farahar joked, causing the pair to laugh even harder.
The wife excitedly exclaimed: "£1,000!" as the expert added: "And here it is on the Antiques Roadshow."
In unison, the couple simply stated: "Wow."
Antiques Roadshow is available to watch on BBC One and BBC iPlayer.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

I tried a World War II cake recipe from Marguerite Patten
I tried a World War II cake recipe from Marguerite Patten

South Wales Argus

time16 hours ago

  • South Wales Argus

I tried a World War II cake recipe from Marguerite Patten

These often turn out wonderfully, and it got me thinking what it would be like to try a wartime recipe using the same ingredients that people would have been restricted to during rationing. Rationing was a system implemented to make sure everyone got their fair share of food during national shortages in wartime. This was exacerbated by enemy ships and submarines attacking imports of food, which caused a greater reliance on items produced in the UK. Marguerite Patten was one of the earliest celebrity chefs, presenting a popular BBC radio programme during World War Two, in which she shared recipes for cooking with wartime rations. Here she is demonstrating how to make an Easter cake back in 1950.#ThrowbackThursday — BBC Current Affairs (@BBC_CurrAff) April 9, 2020 Several foodstuffs, such as sugar, meat, fats, bacon, eggs and cheese, were rationed, which caused a great impact. After doing a bit of research for wartime cake recipes, I was recommended by my mum to check out recipes from Marguerite Patten. She was one of the earliest examples of a celebrity chef and became famous during World War II, where she shared recipes on BBC radio that could work within the limits of rationing. It sounded like the perfect thing to explore, and I found her recipe for a Vinegar Cake, which was a fruit cake that used vinegar instead of eggs. This can be seen in her book Feeding the Nation, and is notable for using vinegar instead of eggs as a main component. How to make a World War II-era light fruit cake Making the cake will not require too many ingredients (Image: Newsquest) In terms of ingredients for the fruit cake recipe you will need 6oz of self-raising flour 3oz of margarine 3oz of sugar 1/4 pint of milk 1 tablespoon of vinegar 1/2 teaspoon of bicarbonate of soda 3-4oz of mixed dried fruit Meanwhile, for equipment, you will need: a decent-sized mixing bowl large basin scales sieve measuring jug a teaspoon a tablespoon larger spoon (for mixing) 7-inch baking tin Baking cakes is not something I do very often, so I made it with my Mum overseeing things to make sure I didn't mess up anywhere. The first step involves creaming the margarine and sugar together (Image: Newsquest) Firstly, we creamed the margarine and sugar together and made sure it was well-combined. After that, the recipe recommends pouring the milk, vinegar and bicarbonate of soda into a "large basin". It was quite a vague term, so we combined the elements into a large measuring jug as it would supposedly froth up quite a bit. The recipe involves 3-4 ounces of mixed fruit (Image: Newsquest) However, this didn't happen in practice, so any worries of creating a mess were quickly alleviated, at least. We then poured that mixture into the mixing bowl with the creamed margarine and sugar, before sifting the flour into it. After mixing that, we then added the dried fruit, which was a combination of raisins, peel and cherries. All the ingredients will eventually be mixed together into the bowl (Image: Newsquest) Finally, after briefly mixing together, we then poured it into a seven-inch baking tin. The recipe recommends flouring and greasing the tin, but if you have a cake case to hand, you can line the tin with that. All there is to do after that is to pop it in a "moderate oven" (approximately 170-180C) and bake it for an hour. The verdict Once the hour was up, I took the cake out of the oven and was pleased to see that, at least aesthetically, it had turned out quite well. The cake certainly looked the part coming out of the oven (Image: Newsquest) It had a nice golden-brown colour with bits of dried fruit popping through the outer layer. All that was left to do was to try it, and I was pleasantly surprised with the results. I'd seen from other people trying the recipe that it had turned out really crumbly, but in this case it held its shape perfectly. The cake had a light and fluffy texture (Image: Newsquest) Having it warm was certainly a bonus, and it had a delightfully fluffy and light texture. Recommended reading: It also wasn't overly sweet and balanced all the flavours remarkably well. Due to how relatively few ingredients this requires and how it doesn't take too long to make, I would highly recommend giving this a try. While rationing is, of course, something nobody ever wants to go back to or experience in the first place, it is somewhat comforting to know that with a bit of adjustment, people were still able to enjoy some treats like this.

Youth homelessness in London 'a real crisis'
Youth homelessness in London 'a real crisis'

BBC News

time19 hours ago

  • BBC News

Youth homelessness in London 'a real crisis'

A record high of 13,231 people were recorded as sleeping rough in the capital in this year, a 10% increase on the previous year, according to recent number of people classed as living on the streets in London has increased by 27% in the last year too, according to the Combined Homelessness and Information Network (Chain).It is said to be the highest ever annual rise, equating to another 3,000 people making the streets their home. Youth homelessness is of particular concern, with 11% of those rough sleeping in the capital aged 25 and under, figures show. London Youth Hub, a pan-London youth emergency accommodation centre, said it had been able to keep most residents who had stayed there off the streets permanently - but it was struggling to keep up with demand. For one 24-year-old resident, who preferred to remain anonymous, his four-month stay at the hub has turned his life around after he had nowhere to go. Now coming to the end of his stay, the BBC caught up with him as he was on his way out to a viewing for a studio flat."Me and my mum were, constantly fighting. We had a broken relationship. So I couldn't live there anymore and I had to get out," he said."I stayed with friends for a period of time but I couldn't do that forever."Before he arrived at the hub, he was also dealing with grief from his recent father's death."I was struggling with the grieving process with my dad and they said that they could help me here with that."I found the hub via the council. I started just staying in my room but soon I made lots of friends."Now it feels good. I'm ready to take on the world and go out there and get to it and do whatever I can to stay afloat with the help I've got here. "My progression coach said I can always get in touch for support and so that's great."The hub, run by De Paul UK charity, provides psychotherapy sessions for the residents, as well as progression advisers to support them and help find long-term accommodation. 'A real crisis' "Our young people are often quite traumatised and have often been through a lot of stuff that they need to try and process so they can successfully move on with their lives," explains Luton Sinfield, the hub's manager."It's the only emergency accommodation for the whole of London dedicated to youth homelessness. "Everybody gets their own room, their own bathroom and then we work with them to help them move on. "The challenge is we haven't got enough spaces for all the people we need to accommodate, and that's really sad." Mr Sinfield added: "Part of the reason for that is the shortage of move-on accommodation is because of the housing crisis in London in terms of the general stock, places that are affordable access for young people and indeed support accommodation. That's a real crisis."We really want the government strategy to reflect this and to have a special chapter about youth homelessness because it is distinct and different and it needs a response that's credible nationally and supported by regional and local government."The total number of rough sleepers in 2025 is 63% more than 10 years government said it had increased funding for homelessness services by £233m this year, bringing its total expenditure to £1bn, a spokesperson for the Ministry of Housing added that the latest spending review protected "this record level of investment to tackle homelessness and rough sleeping beyond this financial year".

I tried a World War II cake recipe from Marguerite Patten
I tried a World War II cake recipe from Marguerite Patten

Glasgow Times

time2 days ago

  • Glasgow Times

I tried a World War II cake recipe from Marguerite Patten

These often turn out wonderfully, and it got me thinking what it would be like to try a wartime recipe using the same ingredients that people would have been restricted to during rationing. Rationing was a system implemented to make sure everyone got their fair share of food during national shortages in wartime. This was exacerbated by enemy ships and submarines attacking imports of food, which caused a greater reliance on items produced in the UK. Marguerite Patten was one of the earliest celebrity chefs, presenting a popular BBC radio programme during World War Two, in which she shared recipes for cooking with wartime rations. Here she is demonstrating how to make an Easter cake back in 1950.#ThrowbackThursday — BBC Current Affairs (@BBC_CurrAff) April 9, 2020 Several foodstuffs, such as sugar, meat, fats, bacon, eggs and cheese, were rationed, which caused a great impact. After doing a bit of research for wartime cake recipes, I was recommended by my mum to check out recipes from Marguerite Patten. She was one of the earliest examples of a celebrity chef and became famous during World War II, where she shared recipes on BBC radio that could work within the limits of rationing. It sounded like the perfect thing to explore, and I found her recipe for a Vinegar Cake, which was a fruit cake that used vinegar instead of eggs. This can be seen in her book Feeding the Nation, and is notable for using vinegar instead of eggs as a main component. How to make a World War II-era light fruit cake Making the cake will not require too many ingredients (Image: Newsquest) In terms of ingredients for the fruit cake recipe you will need 6oz of self-raising flour 3oz of margarine 3oz of sugar 1/4 pint of milk 1 tablespoon of vinegar 1/2 teaspoon of bicarbonate of soda 3-4oz of mixed dried fruit Meanwhile, for equipment, you will need: a decent-sized mixing bowl large basin scales sieve measuring jug a teaspoon a tablespoon larger spoon (for mixing) 7-inch baking tin Baking cakes is not something I do very often, so I made it with my Mum overseeing things to make sure I didn't mess up anywhere. The first step involves creaming the margarine and sugar together (Image: Newsquest) Firstly, we creamed the margarine and sugar together and made sure it was well-combined. After that, the recipe recommends pouring the milk, vinegar and bicarbonate of soda into a "large basin". It was quite a vague term, so we combined the elements into a large measuring jug as it would supposedly froth up quite a bit. The recipe involves 3-4 ounces of mixed fruit (Image: Newsquest) However, this didn't happen in practice, so any worries of creating a mess were quickly alleviated, at least. We then poured that mixture into the mixing bowl with the creamed margarine and sugar, before sifting the flour into it. After mixing that, we then added the dried fruit, which was a combination of raisins, peel and cherries. All the ingredients will eventually be mixed together into the bowl (Image: Newsquest) Finally, after briefly mixing together, we then poured it into a seven-inch baking tin. The recipe recommends flouring and greasing the tin, but if you have a cake case to hand, you can line the tin with that. All there is to do after that is to pop it in a "moderate oven" (approximately 170-180C) and bake it for an hour. The verdict Once the hour was up, I took the cake out of the oven and was pleased to see that, at least aesthetically, it had turned out quite well. The cake certainly looked the part coming out of the oven (Image: Newsquest) It had a nice golden-brown colour with bits of dried fruit popping through the outer layer. All that was left to do was to try it, and I was pleasantly surprised with the results. I'd seen from other people trying the recipe that it had turned out really crumbly, but in this case it held its shape perfectly. The cake had a light and fluffy texture (Image: Newsquest) Having it warm was certainly a bonus, and it had a delightfully fluffy and light texture. Recommended reading: It also wasn't overly sweet and balanced all the flavours remarkably well. Due to how relatively few ingredients this requires and how it doesn't take too long to make, I would highly recommend giving this a try. While rationing is, of course, something nobody ever wants to go back to or experience in the first place, it is somewhat comforting to know that with a bit of adjustment, people were still able to enjoy some treats like this.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store