logo
Pictures: Remembering Worcester Carnival days of old

Pictures: Remembering Worcester Carnival days of old

Yahoo4 hours ago

ONE of the summer community highlights in Worcester over the years has been the city's carnival.
It was revived in the mid-1960s, mostly due to the enthusiasm of city councillor Harry Bradley and his wife Ella, and enjoyed decades of fun before running out of steam in the 1990s.
The carnival then eventually returned in its current form in 2017 and the 2025 edition on Saturday, July 12 will be the seventh event planned by the current committee after a two-year hiatus due to Covid.
More: Meet the woman who creates dazzling window displays in city
More: Pictures: All the business award winners from two counties
More: Celebrating the 60th anniversary of Worcester theatre
It has certainly brought people together and on carnival Saturday the streets can be packed to see the parade pass by.
Today we are returning to the glory days of the 1980s for some images of Worcester Carnival in arguably its prime.
Companies entered into the spirit of the occasion and spent hours, if not days, decorating their floats.
Taking centre stage was the carnival queen and this collection of photographs features two — Corrina Booton from 1981 and Sarah Smith from 1985.
Dressing up was, of course, all part of the day and there were a range of looks as the two rival 'team pictures' show.
Finally, there is a collection of characters from the Worcester Evening News — as it was then — advertising department who led the firm's float in 1990.

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

I learned how to make a pie at Hairy Biker Si King's North East restaurant
I learned how to make a pie at Hairy Biker Si King's North East restaurant

Yahoo

time18 minutes ago

  • Yahoo

I learned how to make a pie at Hairy Biker Si King's North East restaurant

When Hairy Biker Si King opened his first restaurant in Sunderland in December, the demand was so high that it took barely three months before they expanded their opening days. I wanted to see why the pies were creating such a buzz in the city and why they were becoming a firm favourite part of the pre-match ritual for Sunderland fans. Set in the shadow of the Stadium of Light, Sheepfolds Stables is a recently opened development aiming to provide a hub of food and culture. It houses favourites like I Scream for Pizza, Mother Mercy, fine dining site Ember and Si King's pie restaurant Propa. I arrived around 11am, before the lunchtime rush, to meet with Si's right-hand man in the venture, Rory Welch. Rory, 33, described the whirlwind of being approached by the Hairy Biker star to help him run the business. "One minute I was walking my dog and then I got a call from Si," he said. "The next thing I know, I was making mince and dumplings with him in his kitchen for his wife!" The Propa team: Rory, Joey and Owen. (Image: Sarah Caldecott) He showed me inside the snug, but pristine kitchen, shared by the team, where the pie-based magic happened. Towering ovens sat by a wall, with the warm glow of yellow light illuminating crisp and golden pies that had been hiding in plain sight behind their windowed doors. Wafts of gravy-scented air found their way to my nostrils as I said my hellos to the other chefs, Joey Blythe and Owen Connell, masters of the pie-making art. Lashings of gravy on this pie portion. (Image: Sarah Caldecott) The first, and most important, part of making a pie is the filling. And Propa's fillings are all made with ingredients that are sourced from within a 50-mile radius of the venue. The steak they use is cooked for 12 hours at a specific temperature to preserve its tenderness, making sure it is neither too chewy nor mushy. I learned how the machine used to put lids on the pies had custom-made pressers, with crimping nodules to create the bumpy pie edge that everyone loves so much. (Image: Sarah Caldecott) Pulling up my sleeves and washing my hands in the basin next to the pastry table, I got stuck in as Joey showed me the care and expertise that go into making a Propa pie. Pie expert Joey showed me how the meat-filled delights are made. (Image: Sarah Caldecott) First, the pastry. It is deliciously crisp and also beautifully chewy when baked - an oxymoron of a description that makes the entire experience wonderful. I got my hands on a rolling pin and was taught the art of pushing forwards - always forwards - with my palms, not a grip. After the filling was placed in the pastry-lined pie dishes - all uniform and lined up like a military parade - I set about cutting out the lids. There is something so satisfying about unsheathing the pie tops, sliding the excess pastry away in one fell swoop from the several circles I had left with the cutter. Although I must admit, the last circle snagged, so it became as unsatisfying as it was oddly satisfying. (Image: Sarah Caldecott) Now, to ensure the filling was wall-to-wall, the lid had to be firmly pressed into place. First by hand, pushing the pastry into all the air pockets atop the meat. Then, the bespoke piece of machinery - a lever which simultaneously crimped the pies and cut an air hole in the top. (Image: Sarah Caldecott) I loved the lever. It, however, did not love me equally in return, failing to punch holes in the top of two of the pies I offered to its compartment. (Image: Sarah Caldecott) But, after an egg wash, I was happy that I had followed the recipe and stuck to the plan. I was the proud father of a handful of pies that, hopefully, Si King himself would be proud of. (Image: Sarah Caldecott) My goodness, though, was it hot. The fruits of my labour. (Image: Sarah Caldecott) Former TV colleagues pay tribute to 'bubbly' County Durham trailblazer Wincey Willis Trailblazing County Durham weather presenter dies aged 76 after dementia battle Met Office: Amber health warning for North East as temperatures soar Sunderland is not known for its heat, but the midday sun, coupled with the apron and reflective surfaces, meant that I left the kitchen even more in awe of the job that this collective of chefs does. It was hot. And they do that job, in that kitchen, every day. A pie is not just for lunchtime. It is for life. And these guys, from Si downwards, live pies.

Was '28 Years Later' worth the wait? Beauty in the frightening madness of zombie movie
Was '28 Years Later' worth the wait? Beauty in the frightening madness of zombie movie

Yahoo

time30 minutes ago

  • Yahoo

Was '28 Years Later' worth the wait? Beauty in the frightening madness of zombie movie

It's been 23 years since Danny Boyle and Alex Garland collaborated on 28 Days Later, and with such a large gap in films, a big question for 28 Years Later has been whether it can reinvigorate the excitement of the first. Starring Jodie Comer, Aaron Taylor-Johnson, Ralph Fiennes, Jack O'Connell and Alfie Williams, the new movie feels electric. It's becoming increasingly more difficult to really feel surprised by a movie, with so many clinging to familiar and beloved plot points and storytelling elements. But 28 Years Later is able to fully shock and surprise. 28 Years Later release date: June 20Director: Danny BoyleWriter: Alex GarlandCast: Jodie Comer, Aaron Taylor-Johnson, Alfie Williams, Ralph Fiennes, Jack O'ConnellRuntime: 115 minutes It's been, as the title states, almost three decades since the rage virus escaped a biological weapons laboratory and decimated the U.K., prompting a strict quarantine. A small group of survivors live on an island, connected to the mainland by a causeway, which can only be crossed during a low tide. The film is focused on 12-year-old Spike (Alfie Williams), who we meet on his first day of an excursion to the mainland with his father Jamie (Aaron Taylor-Johnson). It's a rite of passage for Spike to take the intimidating journey for his "first kill," as he says goodbye to his sick mother Isla (Jodie Comer), who suffers from a condition that's impacted her both physically and cognitively. While on the hunt Spike finds out about Dr. Kelson (Ralph Fiennes) and hopes that he could help his ailing mother. Jamie is adamant that won't be the case, but Spike doesn't listen and travels back with his mother to reach Dr. Kelson on the mainland. Garland and Boyle certainly aren't giving us the expected with 28 Years Later. The film is firmly planted in the horror genre, while including rich commentary on modern society, without sacrificing any off the gruesome elements. The first portion of the movie is largely focused on intense chase scenes and terrifying zombie surprises with the introduction of the Alphas. The naked creatures are some of the most terrifying zombies we've gotten in a long time, while the film also suggests that the zombies may not be as mindless as many believe. Boyle's direction takes a brisk pace through the film. It feels sharp and impactful with a really satisfying execution of something thrillingly chaotic. Using elements like stock footage of British soldiers and clips of other films, it adds to the startling nature of the movie. Notably, the movie was filmed on iPhones, an evolution from the digital cameras used in the first film, as Boyle provides terrifying frenzied shots, in addition to breathtaking images of the landscape. As we get deeper into the story, there's more time spent on the film's examination od humanity, including our relationship with death and questions about the ecosystem, while adding a sprinkling of dark comedy. But that's what Garland does well, he adds a compelling richness to films while making room for visual impact, and creating a foundation to elevate both elements. While some may think 28 Years Later is too wacky for them, while the story could have more cohesion overall, there's no denying the spectacle of the film as we lean into the feeling of dread throughout the story.

Lincoln music festival returns for third year
Lincoln music festival returns for third year

Yahoo

timean hour ago

  • Yahoo

Lincoln music festival returns for third year

A music festival celebrating up-and-coming artists is to return to Lincoln. The third Lincoln Live will be held in City Square, next door to its previous venue Cornhill Square. City of Lincoln Council said: "The new venue offers a more intimate setting, giving audiences the chance to fully immerse themselves in the live performances." The two-day event will be held on 30 August from 13:00 to 20:00 and 31 August from 12:00 to 17:00 BST. Artists chosen by BBC Introducing, which supports new talent, will perform on the main stage. An acoustic stage, Lincoln Live Unplugged, will be held at St Paul in the Bail. Some seating will be provided at both stages, but visitors are advised to bring deckchairs, food and non-alcoholic drinks. Councillor Joshua Wells, portfolio holder for inclusive economic growth at City of Lincoln Council, said: "It's a chance for people of all ages to enjoy free music in the city and celebrate the end of the summer holidays. "Plus, with the Cornhill Market just steps away, visitors can easily explore it during the short breaks between performances." "As a whole, we're keen to collaborate with local independent businesses in both the city centre and uphill Lincoln to strengthen our connection with the community," he added. Listen to highlights from Lincolnshire on BBC Sounds, watch the latest episode of Look North or tell us about a story you think we should be covering here. Plans to host more live acts at castle submitted City's past brought to life as festival returns Lincoln Live

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