Fire crews in Cheshire were called to come to the aid of a cow that got itself into a spot of difficulty over the weekend.
We all know that the fire service is no stranger to carrying out rescue missions of all kinds, but in what was presumably one of the more unique call outs for fire crews in the rural Cheshire town of Lymm over the weekend, the team had to come to the rescue of a cow that unfortunately became stuck in a thick muddy bog.
A call was made to Lymm Fire Station on Sunday evening to say that the animal was in trouble after becoming submerged up to its head in mud.
Firefighters worked with the farmer and a vet to bring the stuck cow to safety.
Writing about the bizarre event on Twitter, Lymm Fire Station said: “Crews rescued a cow stuck in mud.
“Crews worked with the vet and farmer using his telehandler to help release the cow and was handed back to the farmer with no injuries”.
Shocking images of the rescue mission were also shared to social media.
Surprisingly, this is not the first time cows have managed to get themselves into unexpected rural locations, as only a couple of weeks ago, a hoard of the bovine creatures somehow managed to make their way up to the ‘secret beach’ in Greater Manchester.
Given the fields that wrap around Gaddings Dam, this was probably somewhat expected though.
Featured Image – Lymm Fire Station
Manchester has a stunning new rooftop restaurant as Climat opens its doors
There’s a stunning new rooftop restaurant in Manchester, with more than 250 different wines on the menu and beehives on the roof.
Climat is ready to open in Blackfriars House and has one of the best views in the city, with every table given a front-row seat.
From its eighth floor position, diners will be able to take in the sights of Manchester, including the (currently scaffolded) Town Hall, the ornate rooftop of Barton Arcade, and the spire of St Ann’s Church.
The 100-cover restaurant comes from the same team behind the acclaimed Covino in Chester, with exec chef of Covino and Climat Luke Richardson and head chef Simon Ulph crafting a menu of modern British feasting-size dishes.
The restaurant promises to serve ‘food you want to eat’, geared towards groups of three or more to share – think whole turbot, slow-cooked lamb shoulder, and ex-dairy cuts on the bone.
There’ll be small plates too, and the resurrection of classic vol-au-vents.
Climat’s wine cellar is comprehensive, featuring more than 250 different wines, 40% of which will come from one specific Burgundy vineyard site which has its own microclimate and specific geological conditions.
The highly-anticipated opening aims to be a ‘contemporary, Parisian-style’ addition to Manchester’s restaurant scene.
The star of the show with its decor all centre around that view, from the floor-to-ceiling windows to the spacious outdoor rooftop terrace.
Tables are arranged in one long row along the windows, with an open kitchen on the other side.
Of the menu, exec chef Luke Richardson comments: “We want to have a different signature snack at each restaurant we open. Whilst Covino has the gougère, Climat will have the vol-au-vent.
“The humble gougère will continue to serve Covino, whilst we’ve opted to resurrect the vol-au-vent for Climat, owing to their complete versatility throughout the seasons. They can literally be stuffed with anything. Beef tartare, parfait, truffle and ricotta to name just a few.
“Both myself and Simon Ulph have worked closely together to develop an opening menu we are both super proud of and we think does justice to the building and the surroundings. We believe we offer something completely different to the Manchester restaurant scene and we now can’t wait to officially launch.”
Christopher Laidler, owner of Climat, comments: “After a lot of blood, sweat, and tears (mostly my own), I couldn’t be happier that we’re one step closer to bringing Climat to life with the menu and wine list already things I’m immensely proud of.
“Climat is essentially going to be a place for guests to share our passion for really good food and drink in a relaxed rooftop setting with what I think is one of the best views of Manchester’s skyline.
“We’re well on the way to achieving this; from the look and feel of the restaurant coming together, to the exciting daily changing menu ideas and informal but quietly knowledgeable style of service we have planned.”
Charlotte Wild, head of retail and leisure at Bruntwood Works, comments: “Climat is going to be a fantastic addition to Manchester’s hospitality scene. We’re delighted to welcome such an exciting concept to Blackfriars, our community-minded Pioneering building.
“The restaurant is really coming together now and the menu clearly demonstrates their passion for excellent food and wine. It’s great to see their hard work come to fruition. Roll on December!”
Hollywood megastar Leonardo DiCaprio heaps praise on Chester Zoo for ‘bringing fish back from the dead’
Actual Leonardo DiCaprio has publicly praised Chester Zoo for its conservation work, which saw a fish species ‘brought back from the dead’.
The Oscar-winning megastar and keen environmentalist posted on Instagram to his 55.6m followers to talk about golden skiffia fish.
The fish species hasn’t been seen in its native central-western Mexico since the 1990s, but 1,200 were successfully bred and released into the Teuchitlan River this month.
The reintroduction of the fish coincided with the country’s Day of the Dead celebrations.
Leo wrote: “This year’s Day of the Dead celebrations included a unique ‘resurrection’ in Jalisco, Mexico, where conservationists released more than 1,000 Golden Skiffia into the fish’s native range in the Teuchitlán River.
“The freshwater fish had not been documented in the wild since the late 1990s. The events, in the midst of Mexico’s #DayoftheDead celebrations, included formal speeches, traditional dances and the official release of the fish.
“Bringing the species back from the ‘dead’ is the result of collaborative conservation work between Michoacan University of Mexico, @chesterzoo, the Goodeid Working Group and @Shoal_Org (a program of @Rewild and @synchearth).”
Paul Bamford, regional programme manager for Latin America at Chester Zoo, added: “This project is a great example of how zoos can contribute to conservation in the field through conservation breeding and research, utilising the skills and experience that have been developed in zoos to help strengthen existing and new wild populations.
“By supporting freshwater conservation in Mexico and the ecosystems where the fish live, we’re not only protecting biodiversity and the wellbeing of freshwater environments, but also the people and communities that live alongside them.”
Omar Domínguez-Domínguez, a professor and researcher from the Michoacan University of Mexico, who is leading the golden skiffia reintroduction, said: “The Day of the Dead is a traditional Mexican celebration, when it is believed that people’s deceased ancestors return to the land of the living for one night, to talk and spend time with their families.
“Releasing the golden skiffia at this time is a metaphor for how the species has come back from the dead to return to its home, not for one night, but forever.
“Releasing this species back into the wild is a light of hope for this wonderful family of fishes – the goodeids – and for the conservation of freshwater fish more generally. Knowing that universities, zoos and aquarists can come together to fix some of what has been destroyed and return to nature some of what has been lost is an amazing thing.”
The skaffia was pushed to extinction by dam construction, water extraction, pollution and the introduction of invasive species.
Conservationists hope that the fish being released will ultimately result in a healthy, self-sustaining population that can fulfil its important natural role in the ecosystem of eating algae and mosquito larvae, which helps keep populations of those species in check.