Family brewer and pub operator Robinsons Brewery complete £1.25 million worth of investment in one month. July saw the refurbishment of three tenanted pubs in Cheshire: The Hawk Inn in Haslington, The Unicorn in Congleton, and The Swan & Chequers in Sandbach. The significant investments, each very different, showcase the brewery’s commitment to developing and enhancing its diverse 250-strong pub estate. The Hawk, The Unicorn, and The Swan & Chequers have all undergone extensive renovations, providing these villages and towns of Cheshire with inviting pubs for the community to enjoy. The investment sees the re-opening of a previously closed business, generating additional jobs within the region. Robinsons are also welcoming two new business partners onboard to operate two of the restored pubs and celebrating more than 30 years of partnership with their business partner at The Unicorn. This year, the Stockport brewers have invested the highest amount of capital expenditure across its pub estate, with 17 investment projects completed in 2023 so far. William Robinson, Managing Director (Pub Division) at Robinsons commented: “The investments we are making across our pub estate reflects dedication to our business partners and the communities they serve." "These recent investments and the innovation we are driving in our cask and keg beer range demonstrate our commitment to delivering a great experience for consumers, in unique and welcoming surroundings.” The Hawk Inn has benefited from a delicate restoration of a listed building, the well-loved Unicorn in Congleton was refreshed for its community and their interest in live sports, whilst The Swan & Chequers brings a brand new dimension to Sandbach with its transformed town centre pub. With these investments, Robinsons reaffirms its status as a key player within the pub industry.

We are delighted to announce that Steve Legler has been inducted into the Family Business United ‘Family Business Hall of Fame,’ which recognises the exceptional contribution of individuals and their work in advancing the field of family business. Steve is an independent Family Legacy Coach based in Montreal. He grew up in a business family, destined to take over the company his father had founded before he was born. After an unexpected liquidity event that occurred while he was still in his 20’s, he ended up managing their family office instead. In 2013 he stumbled upon the Family Enterprise Advisor (FEA) program, which turned into a career-changing calling for him. He now works with family clients as a facilitator, and sometimes as a mediator. He also does individual coaching with family members from every generation. He is the author of SHIFT your Family Business: STOP working IN your Family Business, Start working ON your Business Family (2014) and Interdependent Wealth: How Family Systems Theory Illuminates Successful Intergenerational Wealth Transitions (2019). He is a member of the faculty of the Family Firm Institute’s global education network program (FFI-GEN), leader of the Wisdom Expedition for the Purposeful Planning Institute, and one of the hosts of Family Enterprise Canada’s “Let’s Talk Family Enterprise” podcast. As Paul Andrews, Founder and CEO of Family Business United adds, “Steve has been a stalwart of the family business community for many years and has made a significant contribution to the family business sector too. He continues to push boundaries and challenge the perceived norm in a truly innovative and positive manner and thoroughly deserves his place in the Family Business Hall of Fame.” As Steve concludes, "When I met Paul Andrews for the first time in 2015, he confessed to being a 'family business junkie' and I must admit, I think we belong to the same club." "I have never been more fulfilled in my life, ever since I discovered the role that I could play to help initiate and sustain all of the important work and conversations that this work entails, with and for families." "Working with families and seeing them to achieve new and better things together is the reward that keep us all going forward." "I am humbled and honoured to be part of this group of family business leaders and plan on continuing this work for decades to come. Thank you."

A family of entrepreneurs from Warwick have taken their first steps into hospitality with their new craft beer bar and shop which recently opened in the town. Father and son Paul and Harvey Brown, supported by mum Jacqui and brother Regan, have launched The Craftsman, in Smith Street. The venue, which opened last month, is already attracting the craft beer community with its extensive beer menu, including 16 rotating beers on tap plus more than 50 product ranges in the bottle shop. As well as pints, the drinks are available in third, half and two third pint servings and it is believed to be the only bar to offer 16-beer flights – one third pint measures from each of their pumps, from hoppy IPAs and pale ales to rich stouts, fruit sours and lagers. Takeaway containers – called growlers – can also be requested. A selection of wines, spirits, liqueurs and ciders are also available. The enterprise marks an unexpected change of direction for 20-year-old Harvey who has, for years, had his heart set on becoming a sports agent. “I had offers from a couple of the universities who sold me a dream and how they'd be able to get me into the industry but it just wasn't for me in the end. When I came back from uni for Christmas after the first semester I told my parents, I'm not enjoying it and I don't want to stay on,” he said. Inspired by his dad who has more than 30 years’ experience in running small businesses, it was Harvey’s new-found entrepreneurial spirit that brought him to the door of the former Switch and Revive café premises which were sitting empty. “It all started with a mad conversation at Christmas about taking over my girlfriend’s dad’s beer shop in Warwick. He was looking to sell up, and I thought it offered me a great opportunity to get started in business. So I quit uni and became the proud co-owner of Warwick Real Ale with my dad. That was a blast for a few months, and I learned absolutely loads about beer and business, but we knew it would never make money, then the old Switch unit came available and we just went for it!” “It was a huge step up and has been a massive learning curve for me. I’m getting quite a decent knowledge of beer now just from listening to the craft beer community who know their stuff.” The bar also offers a modest food menu, curated by head chef and general manager Lee Mallen, to complement the beers. It’s all home-made using ingredients that are fresh and locally sourced wherever possible. Lee is a familiar face to regulars at the venue as he also headed up the teams at the former cafés that occupied the site. The team is keen to work with as many local producers as possible, from a host of microbreweries through to its coffee suppliers. Harvey said: “It’s such fun buying in all this new beer and putting it on the tap and then you'll get someone that’s been drinking craft beer for 15 years and they find something new and they love it because of you. I get massive satisfaction from that.” “People are coming from afar because they just love the vast and ever-changing range of beers we have. What we’re offering is an experience that you can’t get anywhere else. It’s a sub-culture. Craft beer people are just the loveliest people. We’re really loving it." “I have put a lot of pressure on myself because dad's had such a fantastic career in business himself. He massively inspires me.” But Paul admitted: “To actually come into the hospitality industry as an owner is completely new to me, but I have drawn on all the business and consumer experience I’ve had before. And we’re learning from the people around us who know the industry." “We threw ourselves into this but we’re still ambitious and, longer term, we’d like to have a chain. This is Craftsman WRK and hopefully there’s going to be Craftsmans in other areas too.” But how is the working dynamic holding up for the Brown family? Jacqui, whose background is in customer services, said: “We butt heads occasionally. It's like any family really. We all have frustrations. But we have a discussion and move forward." “I think back to a year ago when some friends said to us ‘we would really love to have a pub’ and Paul and I said we couldn’t think of anything worse. ‘Why would you want to do that?’ we quipped, ‘wrong side of the bar!’ This was never something we sat down to discuss as a family. We’ve just fallen into it. It's an opportunity that's come and we've grabbed it. It's been an incredible journey so far.” Visit The Craftsman website here to find out more. Photo Credit - Warwick Photography Studio

We are delighted to announce that Guillermo Salazar has been inducted into the Family Business United ‘Family Business Hall of Fame,’ which recognises the exceptional contribution of individuals and their work in advancing the field of family business. Guillermo is a family business member and an expert on corporate governance and family legacy succession. He has served as an advisor for numerous business families on their protocols, generational transition, family vision and values for decision-making, and conflict resolution. He is also the author of several books, including “A Road to Triumph in Family Business.” Guillermo is also a lecturer and educator in the field of the family business in Latin America, a Fellow member of the Family Firm Institute (FFI) in Boston, USA and has degrees in Architecture, a Master's in Family Business Management, and a diploma in Systemic Family Therapy. He is the recipient of the 2015 International Achievement Award of the Family Firm Institute. As Paul Andrews, Founder and CEO of Family Business United adds, “Guillermo has made a significant contribution to the family business community and continues to do so and thoroughly deserves his place in the Family Business Hall of Fame.” As Guillermo concludes, "Having a functional relationship with family members you work with is not a privilege reserved for the corporate elite. To be professional, business-like and economically independent with your own and growing company is perfectly possible. Passing the business over to the next generation with a well defined leadership and having the patrimony to ensure the future of your children is achievable." "To be recognised for the work that I have done in the field of family business is a great honour and I am delighted to have been included within the Family Business United Family Business Hall of Fame along with some other incredible individuals."

Galloways is a family business that dates back over 150 years and is now being run by the sixth generation, Matt Galloway. Paul Andrews spoke to Matt to find out more about his journey. As Matt explains, “For the first decade of my career, although I had fond memories of the business growing up I was keen to explore other challenges in different areas of business. Upon returning to the UK in 2012, I joined the business as it was what I wanted to do and the time was right but there was certainly no pressure on me or any of my siblings to join the business.’ Matt worked with his father for a number of years gaining knowledge and experience, although as planned his father was looking to step back at the age of 60 to travel and enjoy his retirement. Matt knew that he had to gain the knowledge to stand him in good stead so he set about learning the all aspects of the business. As Matt continues, “We made a big decision back in 2019 when we invested significantly to transform our business with new technologies and systems to drive growth in an ever changing print landscape. This increased productivity and efficiencies, which in turn helps our customers achieve the best return on investment from their print marketing” Like any next generation that wants to be successful, Matt was keen to make his mark. Taking a business that had historically been traditional print communications and processes to get jobs done, it was recognised that web-to-print was an opportunity. The business model was amended to see growth by way of print, fulfilment and distribution with Galloways eliminating administration cost from a client perspective, whilst giving complete transparency on marketing spend to company management. Matt is driven to succeed, adding that “This is a fast paced industry and there is a lot of change, especially with a turbulent economy and the ongoing pressures post covid but we focus on the future and think strategically as much as we can. It is so easy to get into a firefighting mentality and not focus on the bigger picture things that make a difference so we are always looking at ways to improve and future proof the business.” As the sixth generation of the family in the business, Matt is aware of the responsibility he holds for a business that has been around for over 150 years. “History and heritage are important but we have to be active, agile and respond to customer needs." His passion is evident too. “Print touches a lot of senses and we like to get involved at all stages of the process to ensure we can pass on our knowledge to help customers deliver the most impact from their print, visually, texturally and even by way of smell,” he adds. “Our customers’ tell us that it’s reassuring to find a printer who believes as much in continuity as it does development. We’ve been producing exceptional print since 1870 and our commitment to service and competitive pricing hasn’t changed. One of the things we pride ourselves on is our ability to translate complex print terminology to plain English so that you know exactly what you’re going to get and make sure that we deliver an outstanding product,” explains Matt. “We work as an extension of a marketing department, alongside graphic designers and together with print buyers and take a practical, commercial approach to every project and understand how print fits into the overall marketing mix, which is really important when delivering the projects that we do.” “It is important to us that we do business the right way as well and sustainability is another area that sets the business apart from others,” he adds. “The UK has only a handful of certified Carbon Balanced Printers and we are proud to say that Galloways is one of them.” Carbon balanced printing provides a number of benefits to customers such as: - Meeting their own carbon footprint objectives - Helping to protect the environment - Investing in a sustainable future - Supporting green energy projects - Being part of a global voice to help fight global warming. Galloways partner with the World Land Trust and its carbon balanced programme to offer carbon balanced printing, a partnership that helps preserve more than 2 million acres of biologically significant and threatened forests and habitats. The World Land Trust is supported by Sir David Attenborough, Chris Packham, and Steve Backshall and Galloways are proud to be in partnership with such a respected organisation. As Matt concludes, “We are proud to put sustainability on the agenda here at Galloways and to be a family business that cares." "The UK has only a handful of certified Carbon Balanced Printers and we are proud to be one of them. We are committed to investing in our processes and products which means we can offer sustainable printing solutions too." "We even go further by offering to carbon balance the paper we buy on behalf of our customers which helps further reduce the impact on the environment.” “At Galloways we aim to become a trusted partner, delivering the bespoke package to clients efficiently and within budget. We strive to deliver over 150 years of customer care within today’s digital arena proactively offering advice when requested. We are open for business and happy to discuss the needs of sustainable printing with any other family business that is interested.” Find out more at www.galloways.co.uk Download a copy of the Galloways Carbon Balanced Printing brochure below:

The Institute of Directors has published research revealing that 35% of UK importers feel impacted by geopolitical pressures, particularly in relation to China, and are subsequently examining their supply chains. One in five importers have already made alterations to their supply chain, and a further 15% are considering making alterations. Emma Rowland, Trade Policy Advisor at the Institute of Directors, said: “It is clear businesses are sensing geopolitical shaped clouds on the horizon, particularly whilst China’s standing with the US, Russia and Taiwan remains uncertain. The pandemic, coupled with the invasion of Ukraine, has exposed vulnerabilities in international supply chains and an overreliance on countries perceived to be high-risk to the UK." “Ultimately, firms are pursuing long-term stability in their supply chains, so they can provide certainty to their own end customers. They want to know they can rely on their international business partners long-term and not be hampered by sudden disruptions." "Many businesses also feel uncomfortable trading with regimes that do not conform to western democratic ideals. “Whilst it is broadly felt that a complete decoupling from China is economically impractical, at least for now, the fact that a significant number of businesses are willing to take on extra costs to secure their global operations shows attitudes to global trade are shifting.” You can read the full paper, ‘Reorienting: The impact of geopolitics on business supply chains’ here .

Graham's Dairy are pleased to announce a listing of 15 new lines with Asda, including three first to market products. The launch of these new products is in stores throughout Scotland which includes the new Confectionary Protein 22 pots in all three flavours - Lemon Cheesecake, Stracciatella and Chocolate Caramel. In addition to Asda, the Confectionary Protein 22 pots have also launched in the Irish Supermarket Dunnes, stocking two of the three flavours in the range - Stracciatella and Lemon Cheesecake. This new line has been in development for around a year, and proved their popularity at the tasting sessions held during the Royal Highland Show where it was clear these products would be a new firm favourite amongst consumers. The deliciously smooth desert yogurt is a perfect snack for active gym-goers due to the high protein content, as well as extremely low fat. This launch shows an exciting expansion of the Graham’s Protein range which continues to open new doors for the business. In addition to Confectionary, Asda also launched Protein 25 pouches in the popular Peach and Strawberry flavours, as well as brand new Mango, Passion Fruit & Papaya flavour. Moreover, this flavour can also be found in pot form in Asda stores throughout Scotland. Last but not least, the newly refreshed 150g yogurts also launched on this date. These delicious whole milk with fresh branding come in flavours Strawberry, Peach, Toffee and Raspberry. Keep an eye on the ‘@grahamsthefamilydairy’ and ‘@grahamsprotein’ Instagram pages for updates regarding their delicious Confectionary Protein, Protein 25 Products and 150g pots.

New research1 from Premium Credit shows more than 550,000 SMEs2 are currently struggling to pay tax bills with Corporation Tax and VAT top of the agenda. The study by the leading provider of finance for companies’ tax bills with SME owners and managers found the rising cost of living is adding to the pressure but issues with tax are a long-standing problem for companies across the country. Around 10% of UK’s 5.5 million SMEs say they are struggling to pay tax bills while up to 15% say they have had issues paying them in the past 10 years. The average value of the bill they struggled to pay was more than £45,600 but 10% had problems with bills of more than £100,000. Tax problems could be set to get worse, the research found. Around a fifth of SMEs (19%) say affording tax bills has become more difficult because of the cost of living crisis and more than a quarter (26%) say it is likely they will struggle to pay one or more tax bills in the next five years. Corporation tax is the bill firms are currently struggling to pay – more than half (54%) of those with problems paying tax say their issue is with Corporation Tax while 35% say they have issues with VAT. Premium Credit’s Tax and VAT funding proposition, which allows companies and business owners to spread the cost of their VAT, corporation tax and self-assessment tax payments for up to a year, saw a 68% rise last year in the amount it lent to fund VAT bills and a 53% increase in the amount lent for non-VAT bills. Jennie Hill, Chief Commercial Officer, Premium Credit (Specialist Lending) said: “SME finances are inevitably under pressure from the cost of living crisis and that has an impact on their ability to meet tax obligations but paying tax bills is a long-standing issue for companies and is certain to remain so." “Failing to pay bills on time will lead to fines from HMRC so any company which is struggling should consider spreading the cost for up to a year which for a small fee will help them to pay bills on time and improve cashflow when it is needed.” The research found that among firms who are struggling to pay bills nearly a quarter (24%) could layoff staff while 30% will consider raising funds from existing investors and 26% could look for new investors for the business. Around 29% think they will look to agree a payment plan with HMRC while 21% may borrow from family or friends.

Frozen food distributor Central Foods has launched tasty new, gluten-free and vegan Asian-style prawns for the food service sector. The Menuserve gluten-free, vegan Asian prawn snack selection is suitable for plant-based diners, yet so tasty that it will appeal to all. Being gluten free means it’s also ideal for coeliac diners and those avoiding gluten, too. The new product has been launched just in time for caterers who are starting to plan their festive menus, as it’s ideal for parties, buffets, event catering and many other menu options. Gordon Lauder, MD of Central Foods, said: “Our Menuserve range is well-regarded in the food service sector, and we are delighted to be extending the range with an exciting new product which has an Asian twist." “This is the time of year when Christmas menu planning starts, and food service professionals are looking for great-tasting – and different - options which are easy to prepare and simple to serve." “We know that some venues are going completely plant-based for some events or certain courses, so this new menu item, alongside other vegan products that we supply, would work perfectly in a range of different scenarios from parties and platters to buffets and tapas.” The Menuserve gluten-free, vegan Asian prawn snack selection features three different varieties of snack – the torpedo, which is a filo-wrapped vegan prawn, the breaded, which is a crumbed vegan prawn, and the bubble, which is a battered vegan prawn. These Chinese restaurant-style products can be served as starters, on sharing platters, in tapas-style dishes, as part of a buffet or as street-food options. These tasty finger foods just happen to be gluten-free, as well as vegan, so they are ideal for customers with dietary requirements. The Asian vegan prawn selection is available in cases of 48, featuring 16 of each variety, and simply needs heating before serving. Central Foods, based at Collingtree near Northampton, is one of the UK’s leading frozen food distributors. The company was founded more than 25 years ago and is a catering partner across the whole food service sector, supplying to hotels, restaurants, bars, universities, schools, pubs, care homes, garden centres, leisure outlets and more. It currently sells to over 180 independent wholesalers, as well as larger national and regional wholesalers. For more information about Central Foods visit www.centralfoods.co.uk

Perfect for summer, Biddenden Cider has launched three new flavours in their popular Biddies sparkling cider range. Continuing family cider making traditions, spanning three generations, Biddenden has combined their famous Barnes family recipe, honed and perfected over 40 years, with modern tastes and techniques to develop three new, fruity ciders. With a lower ABV of 4%, this new range of refreshing, fruity ciders includes Biddies Berries, Biddies Elderpear and Biddies Spartaruss. Biddenden is all about their traditional strong, still 8.4% cider but this new range is keeping up with new trends and opening the Biddenden range up to a wider audience. Showcasing the best of real fruits, Biddies Berries is a medium 4% cider made from Kentish apples, blended with blackberries from a local farm and elderberries harvested from the hedgerows at Biddenden. A flavour packed summer cider with a clean fruit flavour and the perfect amount of sparkle. Made from real fruits, not from concentrate. Biddies Elderpear is a medium 4% cider made from Kentish apples, blended with Kentish pears and infused with elderflower picked at Biddenden. Our traditional cider is the headline act and pears and elderflower add to the party to make this refreshing and fruity addition to the Biddies range. Biddies Spartaruss is a medium sweet, wine style 4% cider made from Spartan and Russet apples, matured for 9 months in tank with American Oak Staves to enhance and develop the flavours. A play on words and your taste buds, Spartaruss is a fun, fruity sparkling cider with strong apple flavours, capturing the sweetness of Spartan and delicate nuttiness of Russet. Cider Made By Winemakers! In 1980 Julian Barnes was working some evenings at The Smarden Bell Pub. Business at the vineyard was steady and Julian thought he’d like to have a go at making some cider, as apples were still grown on the farm- adding value is something that runs through the family generations at Biddenden. Ian the landlord agreed to trial a barrel, and if it sold it could stay. Challenge accepted! The cider proved to be extremely popular and the rest is history- Biddenden cider was born! From the Strong Kentish range of Dry, Medium and Sweet 8.4% still ciders to bottle fermented Sparkling Cider and Biddenden Ice Cider, made using the cryoconcentration process, Biddenden have a full and diverse range ready to explore and something for everybody to enjoy. Third generation, Tom Barnes, is now leading production and following in Julian’s footsteps. Tom says: “Biddenden’s focus is still very much on our core range, the still 8.4% that we are best known for." "Whilst sticking to tradition is our focus, there is huge demand for lower abv cider alongside flavours, which is a completely different market than we are in now. Whilst we might be late to the party with flavours, I felt it had to be right, real fruit, no concentrate and this takes time. I believe each of the three new ciders certainly express those flavours whilst holding strong to our core values." "There are plenty of flavoured ciders on the market but are there many that taste like real fruit? Maybe it’s time to find out.” These new flavours join Biddenden’s popular core Biddies range of Biddies 5, Biddies 8 and Biddies Red Love. The full range, including a mixed case of all 6 varieties, can be purchased from Biddenden Vineyards’ website and from their onsite Vineyard Shop.

Willmott Dixon has been confirmed as the main contractor to deliver the next phase of Nottingham City Council’s Broad Marsh Green Heart regeneration scheme. Procured through the SCAPE Construction framework, Willmott Dixon is already on-site building a new public space outside Nottingham's Central Library. Work will commence on the remainder of the Green Heart this Autumn, a key element of the vision for Nottingham’s 20-acre Broad Marsh area. It will see the site transformed from the previous large shopping centre, which was demolished by Willmott Dixon, working closely alongside multi-disciplinary consultancy Pick Everard, in 2022. Nick Heath, director at Willmott Dixon, said: “Nottingham’s Broad Marsh Green Heart vision is a regeneration project with valuable green space at its core. Green space is important for the beating heart of all urban environments, and brings major benefits too, according to the World Economic Forum’s ‘BiodiverCities by 2030’ report which looked at the importance of changing the relationship between nature and our towns and cities. Public realm space like this is also one of the key ingredients of Willmott Dixon’s blueprint for urban growth" “Having been responsible for the original shopping centre demolition in 2021-2022 and sharing insight on this complicated, historic site with interested parties throughout the process, we’re excited to be maintaining a role in the transformation and using our skills to deliver the next phase." “As a local business with a strong Nottingham presence, we’re looking forward to seeing an important area of the city re-emerge and provide benefits for people that live and work here – creating a new legacy to be proud of.” The Green Heart introduces green, ecologically rich areas and diverse natural spaces providing habitats and food for wildlife, forming a green infrastructure network linking the Broad Marsh area from Nottingham Castle through to the 36-acre Island Quarter regeneration site and beyond. A key aim is to put the ‘marsh’ back into the Broad Marsh, introducing new urban wetlands on land that was once a marshland ecosystem to capture, slow and filter rainwater, potentially preventing flooding and creating pockets of biodiversity. A long bench will arc through the planting and marsh allowing people to sit, enjoy and experience nature. Leader of Nottingham City Council, Councillor David Mellen, said: “More green space was by far the most popular response when we asked people what they would like to see happen around Broad Marsh as part of the huge Big Conversation engagement exercise the council ran a couple of years ago." “Anyone who has visited the area recently will see how much it has changed with lots of greenery, pedestrianised areas and seating. The creation of the Green Heart will take the transformation of Broad Marsh a major step further and be a beautiful addition to the city centre which is unique to Nottingham. I’m particularly pleased that Collin Street will be a family-friendly space that people can enjoy right outside the new Central Library.” The regeneration scheme is being accelerated by SCAPE Construction, a direct award framework designed to drive collaboration, efficiency, time and cost savings on construction projects. Mark Robinson, Group Chief Executive at SCAPE, said: “It is fantastic to be supporting the next phase of this iconic regeneration scheme, with a nature-first design that will encourage rewilding and improve biodiversity." “With a laser focus on sustainability, the Green Heart will create a vibrant, unique space that reflects the changing needs of society for urban, city centre locations. Providing accessible green space is not only essential for supporting the health and wellbeing of Nottingham’s residents and visitors but it also plays a key role in helping Nottingham City Council achieve their target of becoming net zero by 2028.” The design of the Green Heart is unique to Nottingham and has been developed by Townshend Landscape Architects along with Nottinghamshire Wildlife Trust with Ares supporting the contractor on the landscape design for the scheme.

Fred. Olsen Cruise Lines has teamed up with global environmental charity Project Seagrass on a project to raise awareness of the ocean’s seagrass habitats. Scientists from the organisation will join a cruise on board Bolette to the Isles of Scotland and the Faroes in August. The experts will spend time both on deck and shoreside to help guests learn more about the importance of seagrass and how it plays a crucial role for wildlife, communities and climate stability. Tim Spicer, On Board Journey Planning Manager at Fred. Olsen Cruise Lines, said: “We know that our guests love to gain a deeper understanding of the destinations we visit on our cruises, so we are thrilled to be teaming up with Project Seagrass." “Our new Earth Room on board Bolette has been designed to inspire and ignite a passion for guests to find out more about the world we live in and how we can lessen our impact on the environment." “Project Seagrass will be presenting on current restoration techniques and sharing ways that we can all make small changes in our lives to positively impact climate change.” The work with Project Seagrass ties in with Fred. Olsen Cruise Lines’ Signature Experience, Itinerary Insights, which celebrates how guest speakers are chosen to give like-minded travellers a deeper understanding of a particular subject. Project Seagrass’ Associate Scientist, Anouska Mendzil, will spend time both on deck and shoreside with a variety of events. These include an audience with session, daily forums in the Earth Room, hosted lunch forums, a hosted showcase of two conservation films and a hosted shoreside experience in Kirkwall. In addition, the team will take part in deck watching in conservation-related areas, have one-on-one meetings with guests and use research material and papers to host book club style discussions. Set up in 2013, Project Seagrass is the only global environment charity solely dedicated to the conservation of seagrass ecosystems to ensure they are protected now and for future generations. Louise Swindell, Fundraising and Relationship Manager at Project Seagrass, said: “The entire Project Seagrass team are delighted to be working with Fred. Olsen Cruise lines to raise awareness of the importance of seagrass." “Working together to save the world’s seagrass, addressing both the climate and biodiversity crisis is essential for both people and planet.”