There are lots of awareness days, weeks and campaigns. In fact, there are even quite a few for mental health.
So, you’d be forgiven for thinking they might be unnecessary. Maybe you think they’re overkill? After all, everywhere you look, you see people talking about their mental health.
Sadly, this isn’t the case. Poor mental health continues to be a major problem that affects so many of us, in so many different ways. Sadly, it continues to ruin lives. It continues to kill people.
It’s become something of a cliché to talk about unprecedented times, or to start communications with ‘since the coronavirus pandemic hit and lockdown began’, but if that’s the case, it’s only because it’s true.
Every single person’s life has changed because of coronavirus. This might be because you’re working differently or it might be because you can’t see your friends or family.
Right now, I am sat at my patio furniture desk, surrounding by devices to keep me connected to colleagues in the office, but I can’t see them. At the same time, my partner is pregnant and will soon (touch wood and taking nothing for granted) give birth to my son.
Each and every one of us is having to adapt to a world that doesn’t feel quite normal. Where things are strange. Where your routine is new. Where even the simplest and most usual of tasks is harder than should be.
This means that even the most resilient of us will have off days. We will feel more stressful and we will feel more anxious. And that’s ok.
Awareness weeks like this one are designed to get people talking about their mental health. They’re designed to help people realise that it’s ok to not feel ok. No one should worry that their poor mental concerns are theirs alone. So many of us are going through or have been through the same things.
Over the course of the week, you’re likely to see lots of hints and tips to enhance your mental health. I won’t create another list of my own. But what I will do is give you my number one tip, which is to talk to someone. Check in with your friends and see how they are. If there is a friend you’ve not seen or not talked to for a while, then reach out to them. They will appreciate it.
Social distancing, self-isolation and working from home all mean huge changes to our daily lives. These can all have a negative impact on our mental health and wellbeing.
With this in mind, I asked some colleagues and my Twitter contacts to share their top tips for protecting their mental health.
I was overwhelmed with the volume and creativity of the responses. I’ve summarised some of these below.
Working from home: get match fit
I didn’t actually focus on working from home, but people did share some of their top tips. These mostly centred around ensuring you were able to work at your best from your home. Suggestions included:
• Sticking to a start and finish time • Getting dressed as you would for work in the office • Taking regular breaks • Ensuring your home workspace is suitable (this is essential) • Keeping in close contact with colleagues • Find some suitable background noise if working alone (For me this is BBC 6Music. For others this was white noise, the sea or even chatter).
Find your escapism; keep it near
The first day I was working from home, I had BBC Five Live on constantly. I wanted the background noise and to keep abreast of the news. Taking a walk after work, I listened to a coronavirus podcast. This quickly started to overwhelm me.
The next day, I flicked back over to 6music and swerved current affairs.
When I finish work, I pick up a book instead. Others have recommended an audiobook. Other suggested getting creative.
There are lots of other ways to escape the craziness. My good friend Dan has come up with a brill list of diversions.
But whatever your escapism, find it and keep it near.
Turn off your tech
A few people mentioned the importance of taking a break from your tech. Our always-connected world can be overwhelming.
So, every now and then, make a point of moving away from your device.
This could mean a short break, having evenings off, or removing yourself from group conversations. Whatever it is, take time to pause.
Exercise your body and mind
Unsurprisingly, people are keen to emphasise the value of exercise, and I really do agree.
From walking to running, to simply getting out in the fresh air, all will help you feel better and keep your brain fit. The links between physical activity and brain health are strong.
As well as keeping physically active, try to keep your mind active. People suggested meditation and practicing calming breathing techniques as ways to do just that.
Fresh Air Fridays have some brilliant tips around mindfulness, breathing, gratitude and connecting with others – however we can.
Sam Dyllon has been providing free guided mediation to Sellafield employees.
In uncertain, chaotic times, it is easy to throw a balanced diet out of the window. While the hit of sugar or the hug of carbs might give us a short-term boost, we’re likely to feel sluggish in the long run.
I know that on my first day working from home, I snacked more than normal. I nipped that in the bud before that started to affect my mental health and feel better for it.
Learn a new skill or take up a new activity
It really is important to keep our minds active. Lots of people suggested that taking up a new skill could be the way to do just this.
Ideas included learning a new language and brushing up on a skill you’ve not used for a while (where did I put that recorder). Others suggested finding out more about a topic of interest. One of the contributors is an artist who will likely have more time to practise their brush strokes.
My partner has got the knitting needles out of the loft.
Whatever takes your fancy, now is probably the time to give it a go.
It’s inevitable that we feel anxious when so many parts of our lives are changing on a daily basis. Planning the things we can control, can help.
This could as simple writing a to do list, or meal planning. We use Gousto for meals during the week, and this has taken a lot of supermarket stress away
Don’t you forget about me
Self-isolation and social distancing can be lonely. But that doesn’t mean you can’t stay in contact with friends and colleagues.
If you’re working from home, book in telephone meetings with your team.
These don’t need to solely be used for work. Why not have a coffee break catch up with a colleague or friend or have a video chat with friends in the evening?
In fact, a colleague suggested that laughter with friends is the one thing that has been keeping her motivated.
The most positive thing I’ve seen since this situation developed is the number of people who are keen to help others.
This ranges from people checking in on vulnerable neighbours to one of my favourite café bars, providing free food to children who would ordinarily have a free school meal. (Well done to the Square Orange in Keswick).
Things you can do from home include donating to charities, supporting businesses (lots of new takeaways are up and running). You could even support a community group. If one doesn’t exist where you are, you could form one.
Even just offering a listening ear to friends that might be struggling is so important.
Thanks and credits
Thanks very much to everyone who provided me with these tips: Alan Rankin, Sam Dyllon, Hilary Royston-Bishop, Lizzie Anderson, Neil Milligan, Claire James, Megan Lake, Claire Tandy, Terri Hargreaves, Sarah Cooper, Lisa Doran, Chris Wood, Tracy Jacklin, Cara Asquith, Emily Bell, Jatinder Sahota, Laura Johnson, Karl Connor, Fresh Air Fridays, Alison Wood, Dan Slee, Leanne Ehren, Sally Northeast and the brilliant Comms Unplugged Headspace group.
I think it’s clear that the coronavirus pandemic is what most people would consider a crisis – for the country, for families and for our employers.
When we’re talking about the latter, we implement a series of formal measures to help us to manage the situation.
There are lots of different elements to this including a crisis management team and a support team – but in simple terms we dedicate resources to managing the situation.
This type of arrangement is well practiced, here and in most large organisations. However, I think coronavirus is different for three main reasons.
This is new
With the exception of Foot and Mouth disease, we’ve not really had to deal with widescale pandemics in this country. Swine flu and HN51 probably just about lurk in our memories, but in reality, they didn’t fundamentally change our lives. Coronavirus already is.
We don’t really know what self-isolation feels like. We’ve not had to practice any kind of social distancing.
We’re not used to closing-down offices nor ceasing services. We don’t want to think about cancelling weddings or even stopping going for a Friday night pint or Sunday lunch at a local restaurant.
I don’t feel ill
I think this is one of the most difficult things for us all to get our heads around. Ordinarily our messages are focused on ensuring people feel well. If people do feel well or at least well enough to work then we want them to show the British ‘stiff upper lip’ and keep things working.
I think we all get that, and people want to do all they can to help. People don’t like the idea of not working if they feel well enough. A cough wouldn’t normally stop people.
But coronavirus is different. We’re trying to prevent people getting ill and we’re trying to do that with a condition which is clearly very contagious.
That means that people do need to practice social distance and self isolation, even if they’re fighting fit. It’s great that people feel well, but we need to stop those people passing it on to people who might not be and who might – and lets be blunt about this – die. At the very least they’ll be an additional burden on a health service that is already nearing breaking point.
“I may be some time”
The other fundamentally different thing about this situation is that we’re not talking about a day or two or even a week or two before normal service resumes.
Some experts are predicting a year or eighteen months of disruption, and you could even foresee things never returning to how they were.
What that means is that our planning and any alternative arrangements we put in place need to go far beyond what we’d normally consider. We must plan for long-term staff sickness and that means doing things fundamentally differently.
Why communications matters
And that last sentence sums up why communications is so important at times like this. We know that in uncertain times, people have an increasing thirst for knowledge. People are nervous about the situation and want to know that it means for them.
It’s impossible for anyone to answer all the questions, but people look for answers wherever they can find them. Rumour and myth spread like wildfire.
So, it’s important that communications to your workforce (or your customers) is frequent, is honest and easy to understand.
At the same time, it’s important to give people the opportunity to ask questions or express frustrations – they will only be voicing what others are thinking.
In my team, we’re looking to make sure we get accurate information out to people quickly. We’re reviewing and enhancing how we do this. The new coronavirus wiki page is one such example.
We are also looking to make the most effective use of our communications channels. This means sharing information on our website and intranet and then spreading this quickly using our formal social media channels and informal routes like Whatsapp groups.
We need to make sure our communications are where our people are.
I’m going to keep banging this drum, but please pay attention to mental health and wellbeing. This is applies not only to your people but also to yourself.
It is easy to ignore our own feelings of anxiety or stress in times of crisis. Adrenalin gets us through for so long. But it’s easy for us to become run down or for our stresses to overcome us.
If this is the case, take a break or a step back and speak to colleagues about this. It’s likely they’ll be feeling very similar. If so, think about ways you and your team can help each other to lighten the load and ease the burden.
I suspect the best compliment you can give a restaurant on opening night is to say that you couldn’t tell it was opening night.
If you wanted a one-sentence summary of Kysty, which opened on Valentine’s Day in Ambleside, that would be it.
Although strictly speaking, it reopened. As a bistro, following an eighteen month stint as a rather impressive Scandi-inspired, locally-guided, cafe.
Kysty is the second venue in Ryan Blackburn’s Ambleside food empire. Ryan’s main restaurant, The Old Stamp House is fantastic, but it’s also small. It achieved a Michelin star in 2018. I suspect the influx of new diners has necessitated the change from daytime cafe to evening eaterie.
But was the decision to transform the venue one that Ryan will live to regret? On our first impressions, the answer is a definite no.
Despite being closed for a little under a month, the new-look Kysty manages to feel fresh and familiar in equal measure. The venue no longer feels like a cafe, but keeps the buzz and informal atmosphere that made it a must-visit venue.
The bistro menu is pared back and simple, with a choice of a trio of starters, mains and desserts, as well as some snacks to begin, curious sides and cheese to accompany the desserts.
On opening night, the menu was strong – offering local choices that would appeal to most palates. Even better, there was barely a nod to Valentine’s evening. No cringe-worthy titles of cliched dishes in sight here.
We started with those pre-meal snacks. Well who can resist pork scratchings, and for that matter, warm sourdough? The scratchings were served with a smooth, rich piccalilli. Clearly this is how you lift them from the pub to the bistro. And boy did it work.
For starter, I chose a visually stunning, light and tasty goats’ cheese cannelloni. Charlotte plumped for a silky cauliflower veloute, served with almonds and potted shrimps. If you didn’t know they go together, you now do.
While the starters set the scene, it was the mains where the meal soared. Most people I discussed the menu with thought the Herdwick rump would be hard to look beyond, yet that’s just what I did, plumping for the chalk stream trout. That was easier once I knew Charlotte was having lamb. We opted for a side of new potatoes and some hispi cabbage.
Both mains were outstanding. The lamb was tender and flavoursome, and the trout light and fresh. The two sides added to the meal – the cabbage in particular was a treat – one wedge was served lightly cooked, seasoned and topped with garlic emulsion and hazelnuts. A combination that I will never question.
Getting pretty full, we chose to share the ginger cake for dessert that had been recommended to the table behind us. Once again, the dish was perfectly balanced, with delicious, tart rhubarb cutting through the sweet cake and frosting.
The drinks choices were strong, and included low alcohol beer and non alcoholic spirits for those swerving booze – like I was. There was an interesting wine list for those who wanted something stronger.
The service was warm and friendly with our hosts attentive and chatty. As we reached the end of the night, they told us they had a list of things they needed to address for future nights. But we didn’t notice these.
In fact, niggles were almost entirely absent from our evening. If we were being picky, we might have said that the lamb would have been enhanced by a carb. The only option was the side of potatoes we added.
I thought the small menu was a selling point, but you could imagine some more picky eaters struggling to find something to their taste. But I really do think that would be their problem.
We were sad to hear that Kysty was closing – after all, we loved their hot dogs, soups and cakes. But having now seen the replacement, we can dry our tears and celebrate a welcome addition to the often-underwhelming Lakes food scene.
For those of you who have yet to try Ryan Blackburn and his team’s food – you might now have more of a chance.
Earlier today I shared a picture of part of my lunch – a cup-a-soup (leek and potato, for the record). A friend challenged me to write a blog about it.
I’m rarely one to turn down a challenge, so here we are.
But of course, this blog isn’t really about powdered soups in a mug, but what they represent: comfort and convenience.
Soup is one of my favourite foods. In fact, my favourite ice breaker question is to ask whether you’d rather give up soup or gravy. Forget Brexit, this is the question that really divides the nation.
I’d always go for soup. It’s a versatile meal for all occasions – fit for a banquet (Chinese or otherwise) or to dunk your sandwich in. The flavour options are endless – you can safely say you’ve not tried them all.
From chowder to broth and ramen through to bisque – soup covers it all.
Some of my favourite meals have started with, or even comprised solely of soup.
From the delicious, light pea and mint at Mathilde’s in Grasmere, to the rich, intense turnip broth at L’enclume, soup has filled a hole. The lobster bisque at the Cartford Inn was sublime, as was the hearty chowder at Wolf House at Silverdale.
While they were very different, they’ve all stuck in my mind.
Soup can be light and healthy, when you’re in the throws of your New Year’s Resolutions or it can be decadent – creamy, thick and warming to get you through the cold nights.
Soup’s the great leveller – anywhere worth its salt should do a good soup – be it a cafe, restaurant or football ground (anyone for Bovril?).
After all, it’s one of the easiest meals to cook. All you need is a few vegetables and some stock and you’re on to a winner.
But make a few tweaks or add a bit more and you can really elevate it. Things like chorizo or bacon can really lift a simple soup, and pulses or pasta can thicken a broth. Herbs can transform not only the flavour but also the appearance. And lets not forget that cream, well, cream makes everything taste better.
So cup-a-soup might not be at the fine dining end of the scale, but for simplicity, can it be beaten? I’m not so sure. It was certainly a fine partner for today’s ham sandwich.
I once described slices of pizza as crispy shards of joy. Or similar. Regardless of my choice of words on that day, my love for pizza has been long established.
Which is probably why, a month or two after my first visit, I returned to Rudy’s in Birmingham rather than searching out another venue in Britain’s second city.
Birmingham is a place with a burgeoning dining scene, and plenty of places to try new cuisines and inventive ways of serving them. (For the record, if you’re looking to find somewhere to eat, then your best best it to hunt out Bite Your Brum on your favourite social network, and follow her guidance. It was she that led me here, and for that I will be forever grateful).
Rudy’s fits that description to a tee. It offers impressive pizza, quite unlike the heavy, unwieldy and stodgy efforts we’re used to in this country.
But it also challenges my description; makes me reevaluate my thoughts on what makes a truly great slice.
Yes, it should be crisp and light. Yes, you want shard of joy. But you also want softness. You want warmth. You want it to be moist. And most of all, you want it to be an effort. Don’t you?
After all, you’re rewarded for it.
Rudy’s pizza is just that. The slices are crispy on the outside, the toppings are light, but despite the, they still flex in the middle. That is my pizza-epiphany. A light, crisp slice of pizza might be easier to eat, but it’s not as tasty. It’s dry, for a start. It’s less fun, for another. And it doesn’t do justice to the toppings you’ve hand-picked with love.
It also means you need to find a new way of eating. You won’t get a slice into your mouth like the American’s do. You need to double-fold. First you fold the end of the pizza towards the crust. Then fold again, until you’re left with a former-slice that is both crunch and chewy.
So Rudy’s fits the bill as one of the new style of pizza restaurants that have popped up. Modern, vibrant and, well, not particularly Italian.
The decor is minimalist, industrial chic. Picture bare walls, chalkboards and visible air ducts and you’re not far from the mark.
The drinks are just as contemporary with local craft beer on offer next to high quality cocktails and decent soft drinks.
If this sounds too much like a cliche, identi-kit eaterie, then don’t worry. The pizza changes everything. This is what separates it from the countless other pizza restaurants in the city – including one just down the street.
The menu is suitably light – always a sign of somewhere confident in their offering. The specials’ board always includes interesting options, and veggies and vegans are just as well served as nduja-loving Cumbrians.
They offer other options than pizza, but really, what’s the point. I can’t even tell you what they were. I bet they are good, but not as good as pizza.
My choice was topped with the aforementioned Italian sausage, along with a tasty, tangy tomato sauce, a delicious tease of mozzarella and just enough chilli to lift this pizza to that next level.
The staff and service manage to tread that fine line between cool, warm and pretentious perfectly; the staff look like they could be somewhere else, but they really don’t want to be.
When I visited, I was one of only a handful of customers (well it was 3pm on a Friday, but you’ve got to take your pizza fix when you can get it), but despite that, the welcome was as warm as the pizza was hot and the beer chilled. The staff were attentive, and the food arrived as quickly as proper pizza should.
So if you’re in Birmingham this Christmas, and you’re getting sick of faux German food and drink, heads towards the slightly warmer climes of Italy’s ultimate export. If the crowds are blocking your way, then head uphill until you get to Rudy’s.
You must go and eat pizza using the double-fold. Just like my mama used to say.
Earlier this week, I received an email from Dukeshill. Amongst the delights on offer was their Christmas cheese platter (a mere £81, if you’re that way inclined).
The email got me thinking
I love Christmas, and I love cheese. The two really should go hand-in-hand. After all, a well rounded platter of delicious, rich cheeses; garnished with intense, sweet chutneys and festive nuts, alongside some biscuits could almost sum up the season.
But, despite always buying cheese for Christmas, I rarely appreciate it – really appreciate it.
I’ve realised this is because it’s never given centre-stage; the spotlight it deserves.
Cheese shouldn’t bookend a huge meal, nor should it jostle for prominence on an overcrowded buffet table next to pipes of Pringles, sweaty sausage rolls and triangles of turkey sandwiches (kept moist only thanks to smears of cranberry).
Cheese is a buffet. Cheese is the meal. Cheese fills the table.
So for a truly memorable cheese board this Christmas, abandon the prefix of the meal and push the buffet to the side for another day.
And go the full hog. Dig out the nuts, find your classic chutney and your preferred pickle. Bring out the bread, bask in the biscuits and then bathe them in butter. It’s Christmas, after all!
What does a good Christmas cheese board look like? Well, for the record, I’d recommend:
A stonking blue (I’ve always loved Mrs Bell’s blue)
A vintage, crumbling cheddar
A creamy soft cheese (I’d recommend Eden Valley Brie or Delice de Bourgogne)
A hard, sharp cheese (I like Manchego or even Parmesan, but if you want British then why not a Cornish Yarg?)
I think that four is plenty, but can you have too much cheese? There are at least half a dozen other Cumbrian and North West cheeses I could add to the list above.
Worried that you need more than cheese on your cracker? Go on then, chuck some charcuterie on there, too.
Accompany those with the things I’ve mentioned and you’ve got a good night. Add some port or red wine and you’ve got a brilliant one.
Nestled, almost hidden, half-way between Blackpool and Garstang is the Cartford Inn in the village of Little Eccleston.
The pub is built next to a private toll bridge, and whilst this might give the appearance of being a barrier to entry, the food should be considered anything but.
The inn has been a presence in the village for centuries, but in recent times has transformed, chameleon-like from a mere local into a Lancashire food destination.
On a busy Saturday evening, the inn provides a warm welcome to drinkers and diners alike. We ventured to the Cartford following an evening at Blackpool illuminations. This meant our booking of 9pm was later than we’d normally care to dine. Despite this, the pub was still full and continued to welcome fellow diners even after we arrived.
Following a short wait – which offered us time to consider our drink and dining choices, and soak up the eclectic decor – we were sat at a comfy table in one of the cosy rooms.
The bar offers a welcoming range of drinks for all tastes, including a handful of decent real ale choices, gins for every week of the year, and wine and cocktail choices that would be the envy of most bars. Our picks were served quickly and without fuss.
While the bar was impressive, it was the food that really made this trip memorable. From the moment we arrived and were handed the oversized, A3 menus, we knew we were in for a treat.
The options combined traditional pub classics, with brasserie and restaurant dishes. It was clear that the menu had been put together with intelligence and that each option was thought through to ensure flavours complemented each other.
Our starters demonstrated this. Charlotte opted for an intense Jerusalem artichoke and goats’ cheese gnocchi, which was served in a delicate, fresh mushroom consomme with confit tomato and pickled mushrooms.
Each element added to the dish – offering a contrast of sharp and sweet flavours, with the fried gnocchi delivering a crisp texture against the smooth liquor.
I went for a lobster bisque which was accompanied by fresh lobster and scallop, a fish gratin and cheese on toast.
Whilst this sounded like a busy dish, the elements were perfectly matched. The lobster bisque was the star of the show – the rich, smooth sauce was beautifully flavoured with lobster and sherry. It was silky smooth, and the pieces of seafood, gratin and cheese toast all tasted delicious when combined with it.
This was a course that has stayed with me since that point. I can still taste the bisque to this day. Long may that continue!
After starters this good, we had high hopes of the main course, and were not disappointed.
Charlotte chose the steak suet pudding which is a pub classic that managed to impress Jay Rayner when he visited. I chose fresh turbot – something I rarely turn down when I spot it on the menu.
Two different dishes, but both were impressive once again. It was clear to see why the suet pudding proves so popular – it was as dense as you’d expect a suet pudding to be, but with a light, warm, hug of a filling. The meat was soft and tender, and served with a gravy that once again emphasised that this is a restaurant that knows its sauces.
The turbot was a simple affair, but with high quality fish, that’s just what you want. The beautifully cooked portion was served with a light butter sauce and fresh vegetables. It was light yet filling – the perfect main.
Despite the choices sounding tempting, we decided to swerve desserts on this occasion. We instead crossed the border back from Lancashire to Cumbria, knowing we’d return soon enough.
As well as delicious food, the Cartford Inn offers comfortable accommodation, with an eye for the extravagant. This includes two quirky cabins nestled in the grounds.
If it were up to me, I’d suggest going for the food, but stay the night.
The clink of glasses. The clatter of cutlery. The hum of the kitchen. And the murmer of content diners.
These are all good noises to hear when you enter a restaurant. But this is especially true when you enter the warmth of a bustling bistro on a Monday evening.
Mondays are the dead zone. So many places in the Lake District close on Mondays. Weekend guests have long since hit the M6 and locals are more likely to dine at home. However, some guests stay longer and need somewhere to dine. And for our quartet, Monday was the only evening we were all free.
As well as the heat and the sounds, we were greeted by a dining room two-thirds full. As I say, not at all bad for a Monday.
The welcome we received was as warm as the bistro itself. Friendly, attentive staff quickly sat us, offered us drinks from a decent selection, explained the menu, and offered us tips on what to have.
Drinks options included local ale and craft beer, quirky cocktails, a decent wine list, and some better options for this designated driver.
Starters were only needed if we were particularly hungry. Well we were. And we were trying somewhere new, so how could we say no?
In fact, we all plumped for the delicious soup of the day. The day’s choice was curried parsnip and pear. An option that sounds near perfect to me. In fact, the only thing that could make it sound better to me was this line on the menu: ‘served with grated gruyere and homemade croutons’.
The soup was silky, sweet and indulgent. The hearty bowl staved off hunger, but made the waitress’ words of warning echo in my head.
Main courses at the Yan really are the centre-piece. In fact, their menu is built around sharing platters for two people. The options included roast beef, a fish platter, roast pork and a veggie choice. There are also around half a dozen other main course choices, if you’re not as keen on sharing, including a burger of the day. On this occasion, it was lamb from the farm – minimal food miles here.
My partner and I had our hearts set on the roast beef platter, and it’s fair to say we weren’t disappointed.
The platters are big on theatre – served on a huge slab of wood, with dishes of deliciousness for us to try and politely share. Ours included thick, juicy brisket; tender veggies; mini stuffed jacket potatoes and bubbling, creamy cauliflower cheese. Oh and a jug of thick, rich gravy. Of course.
Together these made for an amazing roast dinner. Being honest, I’d probably not have chose roast beef, but when you present it in this way, it takes on a new light – greater than the sum of its parts.
The star, as you might expect, was the beef. Thick and moist, with a rich, golden curl of butter-soft fat on the side. It was worth the journey from West Cumbria for this alone.
The warning about needing to be hungry proved apt, so I didn’t bother with dessert. The choices all looks suitably decadent, and the samples I got from the rest of the table proved this to be the case.
A thoroughly decent flat white completed the meal for me, and ensured I was wide awake for the drive home.
The Yan has only been open a few months, but already has a great name for itself. It’s clear to see why Grace Dent, amongst others, have raved about their experience.
Be warned – it gets pretty busy. In fact, you might find a Monday night is the best time to secure a table.
I’ve already blogged about Commscamp North which I recently attended. But I also wanted to talk about another of the sessions – on mental health and wellbeing.
Rather than consider the things an organisation could and should be doing to improve mental health, this session focused on the practical things we can all do to help ourselves.
I’ve traditionally considered my mental health to be quite strong, but like lots of people, I get stressed and have times where I feel more under the weather than others – both physically and mentally. This was particularly the case last year.
So, the tips that were shared at this session were incredibly useful. I thought I’d record them here in case they could help anyone else. Some of them are pretty obvious, but I do think it helps to see them written in black and white. Feel free to chip in with your own in the comments section. I’d love to hear them.
As with my previous blog, thanks again go to Leanne Ehren. She led this session and shared her personal experiences – in her typically frank, honest and engaging style.
Get out of the office
Taking some time out for a stroll and some fresh air can do you the world of good. If you’re having a meeting with your boss, why not make that a walking meeting. You might find it less stressful.
Talk to people
Most mental health charities encourage people to talk to someone if they’re not feeling alright, and this really is good advice. The old adage of a problem shared being a problem halved does ring true.
Ask someone (ask twice)
The reverse of the above – if you’re not sure if a friend or colleague is ok, then ask them. If they give a short response, or it doesn’t sound honest, ask them again. But do make sure you have the time to listen to their response.
No meetings at lunch, and take a break
This is something we can all do fairly easily. Block out lunchtimes in your diary and make sure you take a break. It is perfectly reasonable to turn down most meeting requests if they clashes with your lunch break. Don’t forget, if you’re working a full day, a break is a legal entitlement.
The stress bucket
This is a way to think about stress and how to relieve it. Imagine there’s a bucket you carry with you which slowly fills up when you experience different types of stress.
Sometimes you feel strong enough to carry a lot of stress, but it’s important to find activities which help you lighten the load. Think about what they are, and whether increasing these will help empty the bucket.
Where to get support
Lots of organisations provide support and guidance on helping your own mental health. If you feel able, you could proactively look for some of the support networks that are available for when you’re not feeling as good.
Most of us benefit from structure in our working lives. Making a to-do list and trying to minimise unexpected intrusions to your working day might help. Even working communications, where lots of what we do is reactive, you can still achieve this by being prepared, and controlling what you can.
Owning a project
There is evidence that shows that people perform better when they are given a specific task to own and deliver from start to finish. Is there a piece of work that you could take on and deliver in this way? Could you discuss working like this with your manager?
Employers should make reasonable adjustments for people who have disabilities or mental health problems. This can cover a wide range of things, and the adjustments don’t need to be big changes.
Red amber green
Someone suggested that their team does a simple check in at the start of their meetings. People give a red, amber or green rating about how they are feeling. They don’t discuss this further in the meeting, but it helps people to understand others’ state of mind. People can then discuss things further outside the room.