I thinks it's a terrible idea, and it won't do a lot for the ecology of the estuary. There are better things to spend that sort of money on.
The flow of the river would soon adapt but with a lot of dredging, a lot of countries do this sort of thing, Holland, USA, most countries in Asia, as I said we’re in the North and nothing like this will get done.
Brilliant isn’t it. I was talking to the artist earlier today, he is my old school teacher from Sir Leo Schultz.
Barry Rutter, Maureen Lipman, Tom Courtney, Reece Shearsmith, I think Lucy Beaumont, not sure of the others though
I thought that but he’s not from Hull, but neither is Paul Heaton and Jacqui Abbott, the other two are John Godber and Mike Bradwell, and I’ve tagged Lucy Beaumont, and she insists is her
I wish 'Dave' would stop giving her airtime. She does my nut in. She is one of 3 people to use the 'Do you not realise who I am' phrase on Hull Trains to my missus alongside Karl Turner and someone from Love Island who was travelling up to do an 'appearance' at Waterfront late on a Saturday night. Thankfully the wife ignored it and made her sit in standard class which is where her ticket was for. Jumped up nobody. Unlike Ian Botham who gave her a £16 tip for getting him a gin and tonic back in the day. Well played Beefy, well played.
As someone who drank in the same pub as him in his Scunny Utd days I can confirm he was/is indeed a prize nob.
Thus proving your wrong The great Rog drank it Shaken not stirred? The former James Bond shares his secrets for the ultimate cocktail Roger Moore Tue 17 Mar 2015 14.00 GMT The sad fact is that I know exactly how to make a dry martini but I can’t drink them because, two years ago, I discovered I was diabetic. I prefer one with gin, but James Bond liked a vodka martini, “shaken not stirred” – which I never said, by the way. That was Sean Connery, remember him? The worst martini I’ve ever had was in a club in New Zealand, where the barman poured juice from a bottle of olives into the vodka. That’s called a dirty martini and it is a dirty, filthy, rotten martini, and should not be drunk by anybody except condemned prisoners. My dry martinis taste amazing and the day they tell me I’ve got 24 hours to live I am going to have six. Here’s how I make them: 1. For a gin martini, use Tanqueray – it’s a soft gin and the best. Put an eggcup measure of Noilly Prat dry vermouth into a V-shaped martini glass and swirl it around to flavour the glass. Then tip the Noilly Prat into the cocktail shaker, swirl it around and throw away what’s left. 2. Put a couple of ice cubes into the shaker and add your measure of gin. Ideally, there should be a quarter of an inch of space between the top of the liquid and the top of the glass. If it is up to the rim, it could spill. 3. Give the cocktail mixer a little shake – don’t exhaust yourself – and then put it in the freezer. 4. Cut a slice of lemon and wipe the rim of the glass with the yellow zest (not the white pith), and put the glass in the freezer. 5. Half an hour later you are ready to pour. A proper cocktail shaker has a strainer so the ice cubes remain in it. Funnily enough, the silver shaker we use at our home in Monaco has 007 on it. 6. Serve with three little olives on a toothpick dunked in the drink. That way, if I happen to be with you, I can eat one of the olives and enjoy just the suspicion of a dry martini.
Does Hull have a public realm railway strategy? With billions being spent on HS2, which I presume will be fire proof, where is our levelling up for electric trains and now climate change fires closing down the East Coast Mainline for days, have we been axed?
