Review: Starter For Ten, Birmingham Repertory Theatre

Review: Starter For Ten, Birmingham Repertory Theatre

Starter For Ten, Birmingham Rep Theatre
Photo by Pamela Raith Photography.

Fingers on buzzers. . . Why should you book a ticket to Starter For Ten at The Birmingham Repertory Theatre?

It’s 1985 and 18-year-old Brian Jackson (a charmingly dishevelled Adam Bregman) is leaving his Southend home for Bristol University, armed with little more than and a childhood dream to appear on the show he watched avidly with his beloved late father.

Adapted from the hilarious novel by bestselling author David Nicholls, this is the story of a working class romanticist navigating the culture shock of university life.

Starter For Ten, Birmingham Rep Theatre
Photo by Pamela Raith Photography.

It is beautifully elevated by a deliciously delightful score that’s steeped in 80s influences, from Joy Division and The Cure to Cyndi Lauper and Madonna.

A musical that doesn’t take itself too seriously, there are plenty of laugh-out-loud moments that make the show an even more joyful experience. And the clever re-casting of Mel Giedroyc (perhaps better known as one half of comedy duo Mel and Sue) quickly makes sense. But she pulls off both of her two contrasting roles with poise – switching between the comedic brilliance as Bamber Gascoigne’s irresistible sidekick Julia Bland and the emotive performance as Brian’s mum Irene Jackson.

Starter For Ten, Birmingham Rep Theatre
Photo by Pamela Raith Photography.

Nominated for Best Musical Production at the UK Theatre Awards 2024, this bright and big-hearted new, British musical has a book and lyrics co-written by Emma Hall and Charlie Parham, Artistic Directors of Antic Productions.

Imogen Craig makes a memorable first impression in her professional debut as the prissy and immodest, yet somehow likeable, Alice.

Starter For Ten, Birmingham Rep Theatre
Photo by Pamela Raith Photography.

This coming-of-age comedy is a musical about love, belonging and the all-important difference between knowledge and wisdom. And a beautiful homage to the iconic TV game show and its legendary quizmaster Bamber Gascoigne. One of the best shows of the year for me so far.

To book visit Birmingham Rep HERE or call the Box Office on 0121 236 4455.

AMANDA’S MISSIVES. . . AI in journalism and PR – Discuss

AMANDA’S MISSIVES. . . AI in journalism and PR – Discuss

Artificial intelligence

Beginning my new Small Business Column, as originally featured in Live 24Seven Magazine, from September.

 

My 30-year career as a journalist predates the advent of artificial intelligence. Indeed, it predates the internet. (I’m THAT old!)

I’ve had to be agile to so much change in my industry across the decades. And now I face perhaps the toughest challenge yet.

What is this computer-generated interloper now professing to emulate a lifetime of hard-earned skills and experience and how could this self-confessed control freak possibly embrace it?

The likes of Chat GPT, Copilot and numerous others, have, admittedly, loomed large in my thoughts as a threat to the jobs of hardworking scribes. While I can acknowledge that AI is undoubtedly bringing positive change in many ways, legions of writers – including myself – have struggled to fully get on board. But why is this innovation shrouded in such nervousness?

The truth is, Artificial Intelligence is no longer just a futuristic concept – it’s become a newsroom staple, quietly reshaping how stories are discovered, written, and delivered. So it’s time to come to terms with its role in journalism, and now, PR.

First and foremost, it is important that AI is viewed as a support tool, not a substitute for human creativity. Collaboration over competition if you will!

News platforms are experimenting with chatbots, voice assistants, and AI-powered search tools to make content more engaging. AI can handle tasks that are repetitive and time-consuming, allowing writers to dedicate more of their time to the specialist skills of deeper investigative or creative work. Good news then in an era of scarce resources.

AI algorithms analyse consumer behaviour to craft messages that resonate with specific demographics. This boosts relevance and engagement across platforms.

For PRs, AI can help to accelerate research and help identify journalists or influencers aligned with brand values. It is also a useful tool for tracking competitor activity and media coverage and detecting emerging trends or potential crises. So, in that respect, what’s not to love?

Even, as it turns out, my concerns over AI’s inability to have a ‘personality’ (all the best writers have one!) have been misguided. The software can now mimic a writer’s style with credible accuracy. (Although we’d be forgiven for this triggering our insecurities again.)

But, while I can accept all of the above, there is one crucial human trait it still can’t replace. I wonder whether it ever will.

The fact is, AI lacks moral judgment.

It’s imperative that humans continue to vet content for accuracy, nuance, and sensitivity. As AI becomes more embedded in newsrooms, media organisations and regulators are racing to define ethical boundaries. These guidelines aim to strike that delicate balance between preserving all-important journalistic integrity and embracing the advantages of technological innovation.

It’s reassuring to learn that The Council of Europe and other bodies are working on international standards for responsible AI use in journalism. This includes adhering to international human rights standards and not undermining democracy and the rule of law.

Everyone’s agreed, AI tools should never replace editorial judgment and must handle sensitive data responsibly, complying with privacy regulations and safeguarding personal information. And this gives me a huge sense of comfort.

The writing is on the wall. The combination of artificial intelligence and journalism is accelerating, and the next few years promise dramatic shifts in how news is produced, consumed, and trusted.

Maintaining human oversight is essential – but it’s also time for us old school hacks to let go of our insecurities and ‘trust issues’ and fully embrace its proven advantages.

As a writer with high standards, I now acknowledge there are ways AI can help me. So, instead of procrastinating I am choosing to focus on that.

Information, as they say, is power and now my trepidation has given way to more of a curiosity. What can an AI-shaped career for writers look like?

For me now, it’s about proceeding – cautiously – towards a future we can’t avoid, while making it work for us in the best possible ways.

In a supporting role, of course!

This is the first of my new columns looking at issues affecting small businesses in October’s Live 24Seven Magazine. Check out the full e-edition HERE.

Bia’s Kitchen Show Recipe: Classic Brazilian Brigadeiros

Bia’s Kitchen Show Recipe: Classic Brazilian Brigadeiros

Brazilian-born Bianca Rodrigues-Perry is a talented self-taught chef and foodie from Leamington Spa.

She is also the face of Bia’s Kitchen Show, being streamed to audiences on YouTube, Spotify, Instagram and Facebook. The show, which launched last year, aims to champion local independent businesses with many restaurateurs and chefs taking guest spots.

All the recipes featured on the show also form a new book, ‘Bia’s Kitchen Show: The Cook Book – The Culinary Journey of Gratitude’ is available from Amazon or visit Bia’s Kitchen Show HERE.

Bia's Kitchen Show, brigadeiros, recipe

Bia’s Classic Brigadeiro Brazilian Truffles
(Makes 8-10 servings)

These traditional Brazilian sweets are the perfect dessert for any occasion! Made with just four ingredients, these brigadeiros are rich, creamy, and delicious. Great way to get the children involved and an interesting alternative for Easter.

INGREDIENTS

50g butter
14 oz sweetened condensed milk (395 g)
¼ cup dark cocoa powder (30g)
1 cup chocolate or multi-coloured sprinkles (160g), as needed to decorate.

Bia's Kitchen Show, brigadeiros, recipe

HOW TO MAKE IT

In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.

Pour onto a greased plate, then chill for 1 hour.

Shape and roll the chilled mixture into balls.

Roll the balls in chocolate sprinkles.

Enjoy!

Brazilian foodie-turned-author hosts book signing in Kenilworth

Brazilian foodie-turned-author hosts book signing in Kenilworth

Bianca Rodrigues-Perry, Bia's Kitchen Show, cookbook, book signing, Kenilworth
Bookshop owner Judy Brook pictured with Bianca at the book signing.

Food lovers visited Kenilworth Bookshop on Saturday to meet author, chef, presenter and entrepreneur Bianca Rodrigues-Perry who was the subject of the week’s ‘Saturday Signing.’

Bianca was on hand to sign copies of her exclusive recipe book, ‘Bia’s Kitchen Show: The Cookbook – A Culinary Journey of Gratitude,’ – and even had samples of one of the most popular recipes from the book available to try – classic Brazilian brigadeiros.

Visitors to the book signing event were also entertained by professional Coventry pianist Robert James Grey who added to the atmosphere with many of his favourite tunes on the Talisman Square community piano.

The cookbook is the first in a collection celebrating food, resilience and community being launched by Brazilian-born Bianca, who also fronts the successful Bia’s Kitchen Show on YouTube.

And every purchase makes a difference, with all profits supporting the mental health charity, Coventry, Warwickshire and Worcestershire Mind, a cause close to the author’s heart following years of her own personal struggles.

Rooted in Bia’s own journey of overcoming personal challenges through her passion for cooking, this beautifully crafted collection invites readers to embark on a flavourful adventure. Featuring recipes from her popular online TV series – as well as some of her own creations – the book introduces some of the best independent food businesses in Warwickshire, showcasing talented chefs, nutritionists, and food artisans who bring their love of culinary art to life.

From comforting family meals to exotic dishes, the recipes in this book are both accessible and inventive, allowing home cooks of all levels to recreate the magic of these local chefs in their own kitchens.

Alongside these mouth-watering dishes, Bia shares her heartfelt story of how cooking became her path to happiness, making this book a deeply personal and uplifting read.

Bianca Rodrigues-Perry, Bia's Kitchen Show, cookbook, book signing, Kenilworth
Bianca pictured with pianist Robert James Grey.

She said: “I’m so grateful for the wonderful afternoon we had at Kenworth Books. It was such a joy to meet new people, catch up with friends and family, and share stories over prosecco and homemade Brazilian Brigadeiros.

“I’m truly thankful to everyone who came along, supported, and bought a copy of my book — your kindness means so much. A big thank-you to Judy and the team at Kenilworth Books for hosting us, to the lovely representative from Mind for joining, and to the amazing pianist Rob James Grey for creating such a beautiful atmosphere.”

“It was a day filled with laughter, music, and connection — I couldn’t have asked for more.”

Bianca Rodrigues-Perry, Bia's Kitchen Show, cookbook, book signing, Kenilworth

Bia’s journey of reinvention began when she left behind her family and a high-flying marketing career in 2009, emigrating to Leamington from her native Rio de Janeiro as the newly married Mrs David Perry – her future now devoted to a new role as mum of three.

It was also to signal the start of a turbulent period in her life, spending much of her pregnancy in hospital with crippling sickness and battling with chronic post-natal depression and a series of health scares involving her children.

The book also includes a heartfelt dedication to her brother-in-law Oli Perry who took his own life in 2021 and has been published in his memory.

Bianca Rodrigues-Perry, Bia's Kitchen Show, cookbook, book signing, Kenilworth

It’s Bia’s combined passions of cooking and entrepreneurialism that became a lifeline – even going on to win Channel Four’s Couple’s Come Dine With Me. Buoyed by her early business success running a thriving food delivery service during lockdown, it was in January last year that the Bia’s Kitchen Show brand was born.

Since then Bianca and her show, which is streamed regularly on YouTube, have won the affections of a loyal and growing UK audience, even winning the entrepreneur two national awards.

Bia’s Kitchen Show: The Cookbook – A Culinary Journey of Gratitude is published by Birmingham-based The Book Chief and is now available for order from Bia’s Kitchen Show HERE and through Amazon HERE.

For how to make Classic Brazilian Brigadeiros follow the recipe HERE.

Visit Coventry, Warwickshire and Worcestershire Mind HERE.

Halloween Cocktail Recipe using Kingmaker Gin from Warwickshire Gin Company

Halloween Cocktail Recipe using Kingmaker Gin from Warwickshire Gin Company

Warwickshire Gin Company, Halloween cocktails

Distilled using a small batch method in Leamington Spa and using a traditional copper pot, the inspiration behind the award-winning drinks collection of gin, rum and vodka, comes from a desire to capture a moment in history, developing flavours to truly represent the county’s own unique story and bringing the hand-crafted flavours to life.

This cocktail includes WGC’s multi-award-winning Kingmaker 40% ABV gin, available to purchase in 70cl, 20cl and 5cl bottles HERE.

ZOMBIE BRAINS

Fill a shaker with 2-3 ice cubes

Add to shaker:

50ml Kingmaker Gin

Add 75ml pomegranate juice

Add a drizzle of grenadine

Add 25ml of Chambord

Shake and pour into a tumbler glass filled with mini ice

Add eyeballs to garnish

 

The story of Kingmaker Gin

The Kingmaker 40% ABV gin celebrates Richard Neville, The Earl of Warwick, using fruits of the forest, which would have been accessible and growing freely in the hedgerows of England at the time of his power. Fruits such as blackberries, elderberries, raspberries and raspberry leaf, are used to complete the Kingmaker and frankincense has been added to create a quite unique flavour.

Read the full history HERE.