HOW TO KEEP CALM WHEN PUBLIC SPEAKING Your heart is beating so loud you can almost hear it in your head…your palms are sweaty, you feel slightly ill. What is going on? It’s because you have to speak in public. Don’t worry, everyone feels slightly anxious or nervous before delivering a speech or a presentation and if someone tells you otherwise they are lying! But you know what you can harness that anxiety and make it in to raw energy! Use that power to make your presentation or speech really pop. Here’s a few quick tips that might help. Be prepared! Don’t even think about rocking up at a meeting where you are supposed to deliver a presentation or an event without being prepared. Fail to prepare meals prepare to fail… We all know people that seem to stand up without a note or scrap of paper in their hand, but don’t be fooled they […]
Wow, Christmas really is around the corner now! Don’t worry though, our friends at The K Club have been busy preparing their Country House for one very special visitor…YOU (oh, and Santa of course!). Christmas shopping, cooking and entertaining can be hard work, so you could always call The K Club and let them look after you and yours this Christmas. The chefs have been busy in the kitchen preparing tasty mince pies and Christmas puds and the smells of cinnamon, spice and all things nice emanating from the kitchen have got us all in the Christmas spirit! We tried to get Chef to give us his secret Christmas gingerbread men recipe but he wouldn’t so we nagged him for days and eventually he gave in! Here it is: The K Club’s Secret Christmas Gingerbread Man Recipe Ingredients 100g vanilla sugar 1 egg 100g butter 450 g plain flower 225 ml treacle 1 teaspoon bicarbonate […]
K Club Pro Michael Dixon Shares his top tips on improving your golf. 1. Staying in the present: The only shot that matters is the one you are playing. No evaluating, no judging, no anticipating the result – just trust and acceptance. 2. Hands position when hitting a shot: I like to see the hands on the inside of your left thigh for every shot except the driver. For the driver, the hands should be just to the left to the zip of your trousers, thus creating a hit on the upswing. 3. Connect to the target: Good golfers have very good connection to their target. The more you are connected the more your instincts and subconscious will kick in. 4. Releasing the club & creating your optimum swing speed: Turn the club upside down, gripping it just below the club head. Then swing it at your normal swing speed and listen for the SWISH sound. […]
HERE’S A QUICK PR GLOSSARY FROM A- Z A Account – A programme or campaign created on behalf of a client, and managed by an agency or consultancy. Account team – The team of agency staff assigned to a client and his/her programme. Generally consists of various members drawn from board director (overall strategy and top level advice); account director (team management and quality control); account manager (day-to-day management); senior account executive/account executive (execution of most day-to-day activities); and account assistant (research and admin support). Advertising – Presenting persuasive material to the public by means of paid space or broadcast time to promote a product, idea, or service. Advertising cost equivalent (ACE) – How much would this editorial piece cost if it had been paid-for advertising? ACE or advertising cost equivalent is sometimes used to give PR a monetary value. Advocacy – Support or argument for a group, an organisation or a cause. Agency / […]
Fennel and pear tart with piccalilli, fennel foam and pear tuile This vegetarian dish is beautiful to look at and even better to taste. The homemade piccalilli for me is the star – with its fresh, tangy flavour, it adds great zip to the dish. I love the buttery pastry against the earthy pear and fennel. When you pair a fruit and vegetable together, the natural sugars in the fruit really work to enhance the flavour of the vegetable. MAKES 6 FOR THE POACHED VICTORIAN GARDEN PEARS 500ml (17½fl oz) water 50gm (2oz) caster sugar 4 whole pears, peeled and cored FOR THE PICCALILLI brine, made by dissolving 85gm (3oz) salt in 250ml (9fl oz) water 110gm (4oz) baby onions, peeled and halved 110gm (4oz) small cauliflower florets 3gm (xx tsp) ground ginger 3gm (xx tsp) ground turmeric 3gm (xx tsp) mustard seeds 5gm (¼oz) Pommery mustard 190ml (7fl oz) cider vinegar 45gm (1½oz) […]
‘The Michael Collins’ By Seventy Six on the Mall, the bar at the Imperial Hotel Cork 4.5 cl (3 parts) Cork Dry Gin 3 cl (2 parts) freshly squeezed lemon juice 1.5 cl (1 part) sugar syrup 6 cl (4 parts) Carbonated Water Method Mix the gin, lemon juice and sugar syrup in a tall glass, top up with soda water, garnish and serve.