It has been announced that actor, stage director, and dramatist Ron Pember has sadly died at the age of 87.
An respected actor of the stage and screen, who was best known for his supporting roles in shows including iconic British sitcom Only Fools and Horses, BBC drama Secret Army, and much-loved BBC comedy Red Dwarf, the death of the Essex-born actor Pember was announced on social media yesterday by his grandson, Paul Pember.
Born in Plaistow in 1934, Pember enjoyed a career stretching over thirty years, where he was a character actor in British television productions in the 1970s-1980s – usually in bit-parts, or as a support playing a worldly-wise everyman.
In a tweet confirming his sad passing, Pember’s grandson said: “The sadness now is the happiness then.
After making his TV debut in the early 1960s, as mentioned, one of Pember’s most recognisable roles was when he appeared in an episode of Only Fools and Horses in the 1980s, portraying Baz – the unenthusiastic Chairman of the Tenants’ Association.
He also stared as Belgian Resistance fighter Alain Muny in BBC drama Secret Army, which he played from 1977 to 1979.
ADVERTISEMENT
Other parts Pember played included TV series The Rivals of Sherlock Holmes, legal drama Crown Court, The Dick Emery Show, and The Two Ronnies.
When it comes to his career on stage, Pember was known for co-writing the stage musical entitled Jack the Ripper (1974), about the Victorian murder spree in London in the late 1880s, which is still regularly produced by amateur theatre groups and companies around the globe to this day.
He also acted with the National Theatre Company from 1965 to 1968, as well as acting and directing plays at the Mermaid Theatre in London.
ADVERTISEMENT
Since the announcement of Pember’s passing, tributes have come flooding in on social media.
RIP Ron Pember. A terrific character actor, stage director and dramatist who made a memorable appearance in Series II’s Better Than Life.
The official Twitter account for Only Fools And Horses reposted the tribute and celebrated Ron’s life and incredible acting skills, adding: “We are saddened to hear of the news of the death of Ron Pember who played Baz in the series 3 episode, Homesick. Our thoughts and warm wishes go to his family and friends.”
Actor Danny John-Jules, who played the Cat in Red Dwarf, also paid tribute to Pember: “Just heard the sad news that Ron Pember has passed away. He was such a gentleman with us upstarts when he appeared on Red Dwarf He just rammed his tongue firmly into his cheek and joined the party – What a legend. RIP.”
Just heard the sad news that Ron Pember has passed away. (Tuesday) He was such a gentleman with us upstarts when he appeared on #RedDwarf He just rammed his tongue firmly into his cheek and joined the party! What a legend. RIP pic.twitter.com/8smNqbbUKW
The official Red Dwarf account also said: “RIP Ron Pember. A terrific character actor, stage director and dramatist who made a memorable appearance in Series II’s Better Than Life.”
Music theatre label Stage Door Records has too paid tribute on Twitter, writing: “We’re so very sad to learn that actor and composer Ron Pember has passed away.
ADVERTISEMENT
“It was such a joy to work with Ron and his wife Yvonne on the debut CD release of Ron’s musical ‘Jack the Ripper’, and we’ll always cherish those wonderful meetings we had together for the album.”
We're so very sad to learn that actor and composer Ron Pember has passed away.
It was such a joy to work with Ron and his wife Yvonne on the debut CD release of Ron's musical 'Jack the Ripper', and we'll always cherish those wonderful meetings we had together for the album. pic.twitter.com/sedOSYpt0e
Inside the underground Manchester noodle bar serving Chinatown’s spiciest scrans
Georgina Pellant
Over in Chinatown, there’s a relatively new little noodle bar that’s been making a big, spicy stamp on the city’s dining scene.
Its owner, Wendy Ren, hails from the Chinese province of Sichuan – a region that’s home to giant pandas, traditional Sichuanese opera, and some of the spiciest food going, thanks to its famous Sichuan pepper.
Also known as the Chinese prickly ash, the citrus-like peppercorn leaves a tingly numbness in the mouth and on the lips that you’ll either love or hate.
It’s an acquired taste, by all accounts – but those who love it can’t get enough. In fact, on my visit during a packed-out Wednesday lunch service, Wendy stopped to chat with an Italian family holidaying in Manchester who had been in to eat three days in a row. Now that’s an endorsement if I ever heard one.
She’s opened the restaurant alongside her Cantonese husband, Ken Chen, but the recipes are all hers – and on our visit she laughs with us about how it has taken him some time to get on board with her spicy food, saying: “he found out pretty quickly that he either eats it or he doesn’t eat at all.”
For big fans of spice, this is fast becoming the absolute go-to spot in Chinatown – and for those who aren’t so tough, don’t worry, because Wendy’s put some things on the menu for you too (and possibly, also, for Ken).
Just taking a moment for the hand-rolled pork dumplings with sweet and spicy chilli oil and minced garlic. / Image: The Manc Eats
Noodle Alley is beautifully decked out in red and green with little nods to the famous wide and narrow alleys of Chengdu. / Image: The Manc Eats
Called Noodle Alley, the restaurant is tucked away underground on Faulkner Street and beautifully decked out in red and green with little nods to the famous wide and narrow alleys of Chengdu.
Formerly home to China City, a real old-school Chinatown legacy restaurant, the space has a special place in Wendy’s heart.
She tells me that she and her husband used to come and eat here “all the time” when they first started dating, so the location really means a lot to both of them.
Chinatown restaurants aren’t exactly known for their glamorous interiors, and China City, Wendy jokes, was one such place – with the same old carpet, and the same old tables that had been used for the past twenty years.
Now the space is her own, though, it’s markedly different – lovingly decked out in cheerful colours, with little green windows, hanging lanterns, and bamboo rattan paneling on the walls.
Hand-rolled dumplings stuffed with mince pork on their way to the kitchen at Noodle Alley. / Image: The Manc Eats
The end result – drenched in homemade chilli oil and topped with crispy garlic. / Image: The Manc Eats
Her story of getting into the restaurant business is something of an unusual one. Prior to opening Noodle Alley, she tells me, she spent nearly two decades working at The Marriott Hotel.
After seventeen years of service and the birth of her second child, she asked to go part-time but her request was refused – so she quit the very next day, and began building her own route to independence.
It was during the Covid lockdown, she says, that she really got into cooking group meals – making meals for her friends and spending hours in the kitchen busying away happily over her stove.
A friend with several restaurants in Chinatown suggested she start her own business, and the rest – as they say – is history.
Dan Dan noodles are out, apparently, and Su Jiao Mian are in. / Image: The Manc Eats
Burning noodles with preserved vegetables and crushed peanuts. / Image: The Manc Eats
Dish-wise, her menu spans a mouthwatering selection of dry noodles, soup noodles, street food, and small plates, including the likes of deep-fried wavy potato chips with chilli and Szechuan pepper and steamed beef strips wrapped with chilli paste, numbing Sichuan pepper, and five-spiced rice powder.
Dan Dan noodles, the Sichuan dish we probably all know the best, don’t feature – they’re a bit old news now, apparently, and Wendy has some cooler alternatives for us to try.
One is her Su Jiao Mian, a mixture of minced pork, sesame sauce, and house chilli oil, the other is the Wan Za Mian, a fiery mixture of spices combined with minced pork, soft yellow peas, and more chilli which Wendy says is “one of the most popular noodles in Sichuan.”
Apparently, if you’re eating with the cool kids in Sichuan, you should order this. Not one to argue, I dig in – and it’s safe to say her food is pretty damn exceptional. Almost immediately, I’m planning my next trip back.
ADVERTISEMENT
Two of Noodle Alley’s signature dishes: Steamed beef strips wrapped with five spiced rice powder (back) and ‘saliva chicken’ served cold with special chilli oil, peanuts, and cucumber. / Image: The Manc Eats
Pork knuckle with butter beans in an umami-rich pork bone broth. / Image: The Manc Eats
Other signature dishes here include Wendy’s steamed beef strips, which can be eaten alone or dipped into one of her noodle soups, and a dish of ‘saliva chicken’ – a crunchy, cold, textural dish with steamed chicken, fresh chillis and ribbons of cucumber that sit swimming in a bath of homemade Sichuan chilli oil, so named because it literally makes your mouth water.
We also opt for a dish of pork knuckle with butter beans in an umami-rich pork bone broth. Not one for the faint-hearted, even Wendy seemed a little cautious to recommend this one, but as fans of ‘the weird stuff’ we insist – and it really ends up being a highlight of the meal.
We end up needing a little help with it. It’s a slippery bugger and I end up wearing a fair bit of the broth. before she returns with a knife and fork to cut it up properly for us.
That broth it’s in, though, is so beautiful I could happily bathe in it. Some might say I did, to be fair. As for the soft, succulent pork meat? When sliced into tiny morsels and dipped into an extra special Sichuan chilli oil she retrieves from the kitchen, is something else entirely.
ADVERTISEMENT
If this is Sichuan heaven, then I’ll happily stay here forever. From plump hand-made dumplings stuffed generously with flavourful pork and drenched in chilli oil, to chicken giblet soup noodles, there’s so much on the menu I will be coming back for.
And for those who really can’t handle the spice, I guess I’ll be recommending the scallion oil noodles with soy sauce and crispy egg. No matter what you order here, I don’t think you can go too wrong.
Featured image – The Manc Eats
News
Kellogg’s introduces domestic abuse support policy for its Greater Manchester staff
Emily Sergeant
Kellogg’s has just introduced a new support policy for its Greater Manchester staff who are sadly victims of domestic abuse.
The company‘s pioneering new support policy means any one of its more than 1,360 employees across the UK who are suffering from the impact of domestic abuse will be entitled to an additional 10 days of paid leave.
On top of this, they’ll also be provided with financial help for an initial legal support meeting, and a one-off payment for expenses and costs incurred for setting up a new bank account, or any other activity that provides employees suffering domestic abuse with financial security.
The support package will be available to all Kellogg’s staff in its Manchester HQ, and those working in its two factories in Trafford Park and Wrexham.
This additional support for those impacted by the devastation of domestic abuse also comes on top of the access to a free 24-hour confidential counselling service and flexible working arrangements that Kellogg’s already offers.
The Kellogg’s factory in Trafford Park / Credit: Kellogg’s UK (via Instagram)
A Kellogg’s employee, who wishes to remain anonymous’, has welcomed the new policy after describing their experience with domestic abuse as “completely isolating”.
The decision by Kellogg’s to introduce the new support measures has also been welcomed by charities.
Michelle Hill, who is the chief executive of the charity Talk, Listen, Change, praised the company for creating “a supportive policy” that comes with a number of “key elements” to enable its staff to feel safe and confident in disclosing domestic abuse.
She added: “The new domestic abuse policy not only commits to supporting employees, but also to increasing awareness of domestic abuse through resources.
“We know that the stress and trauma that come with domestic abuse have a profound effect on victim-survivors [and] Kellogg’s has demonstrated, as an organisation, that they are committed to supporting victim-survivors to the best of their ability.”
Emily Sergeant -
11th March 2022 
