Fine & Country comes to South Lancashire

first_imgRight: John Ascroft, Director of Home Truths Sales and Lettings Fine & Country South Lancashire, has recently launched to be run by John Ascroft, Director of Home Truths Sales and Lettings since it was opened since 2011.Speaking about his decision to partner with Fine & Country, John said: “The partnership with Fine & Country will allow us to expand our offering and bring our excellent levels of service, detailed local knowledge and bespoke approach to new clients.”Fine & Country South Lancashire has four team members, all of whom live in the area – and three are related. “We are family run business and a team who both live and work in the area. Our extensive knowledge of the local area and understanding the unique elements that influence the market have greatly assisted our business and clients.“It is a place that I am very proud to live in as a Lancastrian and a place I very much call home,” says John.“We have excellent transport links so I think that the local economy will continue to develop whatever happens with Brexit. The growth in Liverpool and Manchester will also have spin-off benefits,” he says.David Lindley, CEO of Fine & Country, said, “We are very pleased to be growing the business and bringing agents such as John and his team to the Fine & Country network. As experienced property professionals with extensive local knowledge they are perfectly positioned to grow the brand in the South Lancashire area.”Fine & Country South Lancashire John Ascroft David Lindley December 27, 2019Jenny van BredaWhat’s your opinion? Cancel replyYou must be logged in to post a comment.Please note: This is a site for professional discussion. Comments will carry your full name and company.This site uses Akismet to reduce spam. Learn how your comment data is processed.Related articles BREAKING: Evictions paperwork must now include ‘breathing space’ scheme details30th April 2021 City dwellers most satisfied with where they live30th April 2021 Hong Kong remains most expensive city to rent with London in 4th place30th April 2021 Home » News » Agencies & People » Fine & Country comes to South Lancashire previous nextAgencies & PeopleFine & Country comes to South LancashireThe Negotiator27th December 20190112 Viewslast_img read more

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School Official from Patchogue Admits to Child Porn

first_imgSign up for our COVID-19 newsletter to stay up-to-date on the latest coronavirus news throughout New York A 54-year-old former Long Island high school coach and administrator has admitted to downloading child pornography videos off the Internet onto a computer at his Patchogue home.At Central Islip federal court on Wednesday,Kevin Barry O’Connell pleaded guilty to receiving child pornography.“Charged by [his] profession with caring for children, the defendant instead acted to foster their victimization by receiving numerous images of the abuse of children,” said Kelly Currie, acting U.S. Attorney for the Eastern District of New York.Prosecutors said O’Connell downloaded video files of the rape and abuse of children as young as 8 years old, which he kept on thumb drives that investigators found hidden in a jacket pocket while executing a search warrant of his home in 2012.Upon his arrest, O’Connell was suspended from his employment as an assistant superintendent for secondary education in the Roosevelt Union Free School District. He had previously served as the principal of Bellport Senior High School, assistant principal at Walter G. O’Connell Copiague and was varsity baseball coach at William Floyd High School from 1990 to 2001.He faces up to 20 years in prison and a $250,000 fine when he is sentenced.last_img read more

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ING spends €880m to cut loose defined benefit pension fund

first_imgDutch bancassurer ING has reached an agreement with trade unions to make its currently closed defined benefit pension fund ”financially independent”.Under the terms of the agreement, the pension fund is to receive €879m.Approximately €709m will be used for indexation in 2014, to absorb the risk of future indexations for which the fund itself is now fully responsible and to cut loose the obligation to maintain the pension fund’s coverage.The remaining €170m will be used to account for changes in indexation rules – from 2015, indexation will be determined by the scheme’s funding. In exchange, the pension fund will be responsible for the indexation of accrued pension entitlements.Until now, the employer had been responsible for indexation, regardless of the scheme’s funding level.ING refused to provide indexation for five years in a row from 2009, citing “compelling economic reasons”.In 2009 and 2010, the ING pension fund accepted the company’s decision, but it challenged its sponsor company in 2011, 2012 and 2013.In 2011, a district court rejected the pension fund’s request for indexation, while in 2012 an arbitrator awarded the scheme €68m of a requested €170m.Last December, the arbitrator determined that ING had to pay the full claim for 2013 of €236.3m, taking into account the fact there had been no indexation at all from September 2009 to 2011, and that the indexation in 2012 amounted to just 40% of the required amount.For the accrual of new pension entitlements, ING has now adopted two new defined contribution plans for employees in the Netherlands – ING CDC Pension Fund for employees of ING Bank and WestlandUtrecht Bank, and NN CDC Pension Fund for employees of ING Insurance and ING Investment Management.last_img read more

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Dodgers Notes: Walker Buehler begins stint in OKC’s bullpen

first_imgPHOENIX >> The Dodgers have been unwilling to discuss Walker Buehler in trade talks multiple times over the past year because they think he has a very bright future as a starting pitcher in the major leagues.For now, though, Buehler is not a starting pitcher at all and his immediate future as a major-leaguer might be as a reliever.The 2015 first-round draft pick moved to the bullpen with Triple-A Oklahoma City at the start of August as part of a plan in place for this season – Buehler’s first full season following Tommy John surgery – according to Dodgers president of baseball operations Andrew Friedman.“Obviously his first full year back from Tommy John, we’re monitoring workload and making sure he gets to a certain point over the course of the season,” Friedman said of the two-fold plan. “But we’re also getting a chance to see him in that role to the extent that it potentially makes sense to bring him up in September. That decision has not been made to this point. But there is no downside in that this was the plan all along.” Newsroom GuidelinesNews TipsContact UsReport an Error The 23-year-old Buehler has thrown 78 2/3 innings this season while progressing from Class-A through Double-A to Triple-A, where he made three starts before moving to the bullpen. Over his 19 starts at those three levels, Buehler had a 3.11 ERA, 1.08 WHIP and 98 strikeouts in 75 1/3 innings while drawing rave reviews from scouts.In his first two relief appearances, Buehler has been less dominating. He has allowed three hits and walked three leading to three runs in 3-1/3 innings. Buehler needed 78 pitches to get through those two outings.“It’s a transition,” Friedman said. “He hasn’t been incredibly pitch efficient, but the stuff has been there. It’s early.”It’s also far too early to project Buehler into the Dodgers’ bullpen or handicap his chances of pitching his way onto a postseason roster with the big-league team. Buehler is not on the Dodgers’ 40-man roster and the Dodgers will be clearing space to add at least two players from their 60-day DL in the days ahead (Adrian Gonzalez and Andre Ethier) and possibly more (Adam Liberatore, Rob Segedin and Franklin Gutierrez).“He will be in the conversation but there’s a lot of factors involved,” Friedman said of Buehler. “So much of it has to do with how he’s performing, where our guys are currently, the number of 60-day guys coming back, other non-40-man guys being added and all of that factored in – so it’s hard to say right now.”center_img Future YuBecause of his impending free agency, the acquisition of Yu Darvish was viewed as a “rental.” But the same was true a year ago when the Dodgers traded for Rich Hill before the non-waiver trade deadline. The Dodgers re-signed Hill for three years and $48 million.Re-signing Darvish (who will turn 31 Wednesday, the same day he is scheduled to make his first home start for the Dodgers) will be a much more expensive prospect. Darvish is expected to seek a contract in excess of five years and $125 million.The Dodgers have been reluctant to make that kind of investment in a starting pitcher – or get that involved in the free-agent market other than re-signing their own players – since Friedman took over. Hill, Scott Kazmir and Brandon McCarthy each received $48 million deals as free agents. Closer Kenley Jansen was re-signed for five years and $80 million last winter, the largest contract the Dodgers have negotiated under Friedman.“All of our focus is on the 2017 season,” Friedman said of the possibility of signing Darvish beyond this year. “I know Yu’s mindset is that he’s happy to be here, looking forward to competing. He’s earned the right to get to major-league free agency and we’ll cross that bridge when we get there. But we’ve loved having him around. He’s fit in seamlessly with our group.”Puig splitsRight fielder Yasiel Puig was not in the starting lineup Thursday. Dodgers manager Dave Roberts said Puig has been dealing with some hamstring and knee soreness, which he aggravated earlier in the series.“Just trying to stay ahead of it and watch his workload,” Roberts said.But it was no coincidence that Roberts chose to give Puig the day off against Diamondbacks left-hander Anthony Banda. Puig has backward splits – he is better against same-handed pitchers – for his career, but has been downright terrible against left-handers this season with a .149 average and .472 OPS against lefties.Roberts said he can’t explain Puig’s struggles against lefties this year but said a turnaround is needed, preferably before the postseason, because Puig’s elite defense makes it difficult to platoon him.last_img read more

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D.C. United hosts Columbus as full MLS playoff schedule announced

first_imgMajor League Soccer announced its 2018 playoff schedule on Sunday, following the final round of regular-season matches. D.C. United, led by the resurgent Wayne Rooney, earned the fourth seed in the Eastern Conference and will host the fifth-seed Columbus Crew on Thursday at Audi Field in a knockout round game.  Third-seeded New York City FC will host the six-seed Philadelphia Union on Wednesday in the East’s other knockout round match, with the winners of those two games set to face the New York Red Bulls and Atlanta United in the conference semifinals.In the Western Conference, fourth-seed FC Dallas will host the fifth-seeded Portland Timbers on Wednesday, while third-seed Los Angeles FC hosts sixth-seed Real Salt Lake on Thursday. Those two winners will move on to the conference semifinal, where Sporting Kansas City and the Seattle Sounders await. 🔜 Knockout RoundLock it in. // Audi #MLSCupPlayoffs pic.twitter.com/Vlc5PF7TCq— Major League Soccer (@MLS) October 29, 2018The conference semifinals will take place over two legs, with games Nov. 4, Nov. 8 and Nov. 11. Winners of the conference semifinals will face off in the two-leg conference finals on Nov. 25 and Nov. 29. Those two winners of those ties will take part in MLS Cup on Dec. 8, at the home of the team with the better regular season record. For the full MLS playoff bracket, click HERE.last_img read more

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LIFESTYLE: IT’S BBQ WEATHER – JUST DON’T POISON THE KIDS!

first_imgWe all look forward to the first signs of Summer; the stretch in the evenings, warmer weather and the mouth-watering aroma of a BBQ being grilled.If you are planning to cook this weekend, don’t let your good habits in the kitchen go up in smoke when you light the barbeque – an evening alfresco should bring memories of friends, family and food, not tummy bugs! Here are 7 golden rules from safefood for how to get it right every time.Keep perishable foods like salads, coleslaw and quiche in your fridge until you are about to serve them. BBQ foods like burgers, sausages and kebabs, pork and poultry must be cooked and piping hot all the way through. You know they are cooked when there is no pink meat and the juices run clear. Steaks or whole meat joints of beef or lamb can be served ‘rare’ as harmful bacteria are on the outside only (and not in the centre).If you like to marinate your meat, make sure any marinade used on raw meat is not then used as a sauce to coat vegetables or cooked meat as it will contain raw meat bacteria.If you choose to barbeque any frozen food, it must be completely thawed on the bottom shelf of your fridge before you cook it.When handling raw meat and poultry, wash your hands thoroughly and frequently, most importantly before going on to prepare salads and other ready to eat foods. Once your meat is cooked thoroughly, make sure to keep cooked meat separate from raw meat and to use separate chopping boards, cooking utensils and plates. Harmful bacteria in raw meat, poultry and their juices can contaminate cooked food and lead to food poisoning, something your guests won’t thank you for.If there are leftovers from your barbeque, allow the food to cool before refrigerating, however make sure to refrigerate food within two hours of cooking. Always remember with leftovers – if in doubt, throw it out.For more information on food safety and healthy eating including recipes, visit www.safefood.eu and enjoy your barbeque, whatever the weather!BBQ RecipesSummer Beefburgers (Serves 4 to 6) Ingredients1 teaspoon olive oil1 small onion, diced2 cloves garlic, crushed 600g (1lb, 5oz) lean minced beef1 tablespoon sage, chopped1 large egg, beaten1 whole garlic clove, peeledBlack pepperFor the garnish4 to 6 hamburger buns, halved1 large beef tomato, sliced into 4 thick slicesLettuce, mild onion and red peppersLow-fat mayonnaise or tomato sauceMethodCook the onion and garlic in a frying pan with some oil until soft (approximately 2 minutes on a medium heat).Put the mixture in a large bowl and leave it for a short while to cool.Add the mince, sage and egg. Mix well and season with pepper.Shape the mixture into thick burgers (put some flour on your hands to prevent the meat from sticking to them). Put the burgers in on a covered plate or in a sealable container.Keep the burgers in the fridge until you are ready to cook them.Cook the burgers on the barbeque. Turn them regularly and make sure they are cooked all the way through. This may take at least 25 minutes. If you prefer, cook the burgers in a hot frying pan for 10 to 12 minutes on each side.While the burgers are cooking, toast the burger buns on the barbeque or in a toaster.Rub the clove of garlic over the ‘inside’ of the bun to give it a garlic flavour. Drizzle with a little olive oil. Place a slice of tomato on the garlic side of the bun and season with pepper.Before serving, make sure that the burgers are cooked thoroughly, by cutting into them with a clean knife and checking that they are piping hot all the way through, there is no pink meat remaining and the juices run clear.When cooked, serve the burgers immediately in the prepared buns and garnish with lettuce, mild onion and red peppers, and a small dollop of low-fat mayonnaise or tomato sauce.Citrus summer chicken (Serves 4)Ingredients4 boneless chicken breastsSalad to serve(try it with low-fat and low-salt sauces)For the marinadeZest and juice of 1 orangeZest and juice of ½ lime1 inch of fresh ginger2 cloves garlic, peeled and crushed1 tablespoon olive oilFreshly ground black pepperMethodPut the zest and juice of the orange and the lime (or a drop of lemon juice if you haven’t got a lime) into a bowl. Peel the ginger, grate it finely and add it to the bowl with the garlic.Whisk in the olive oil and then stir in the black pepper. Using a large knife, cut each chicken breast in half. Add these to the marinade and make sure that each portion is well coated.Cover the bowl with cling film and put it on the bottom shelf of the fridge for at least 1 hour.Cook the chicken on a hot barbeque for 25 to 30 minutes, turning it often.You can also use chicken thighs or drumsticks for this recipe. Adjust the cooking times depending on the meat.Before serving, check that the chicken is properly cooked by removing it from the heat and cutting into the thickest part of it with a clean knife to make sure that it is piping hot all the way through, there is no pink meat remaining, and the juices run clearLIFESTYLE: IT’S BBQ WEATHER – JUST DON’T POISON THE KIDS! was last modified: May 24th, 2013 by BrendaShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)Tags:LIFESTYLE: IT’S BBQ WEATHER – JUST DON’T POISON THE KIDS!last_img read more

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