Fiona Phillips

Some things are sacrosanct. And Hitchcock has to be one them.

AS Herefordshire Council strives to save millions of pounds amid huge budget cuts, many of the county’s public services are facing reductions – and even closures. Hereford Times editor Fiona Phillips adds her voice to support for Herefordshire's libraries.

Hereford has staked its claim as the food capital of the country with a hugely successful festival at the weekend that won acclaim from locals and visitors alive.

MY abiding memory of rhubarb is school dinner platefuls of gloopy, stringy grey-green mush – served with lumpy custard.

Rhubarb Fizz Cocktail 1½ shots rhubarb syrup* 2 shots white rum 1 lemon cut into wedges Handful of basil leaves Ginger ale Ice Place lemon wedges in a cocktail shaker with the rhubarb syrup, ice and basil leaves and muddle together until lemon releases its juice. Add the rum and ice and shake. Strain and top up with ginger ale. * For rhubarb syrup mix 2 cups sliced rhubarb; 1 cup water, 1 cup demerera sugar. Cook over a medium heat until sugar is dissolved. Bring to the boil then simmer until rhubarb is completely softened. Continue to cook until reduced. Strain and store in a sterilized screw top jar. It will last for at least two weeks.

LIKE many other earth-shattering world events, everyone remembers where they were when they first saw Riverdance.

High up on any list of a few of my favourite things would be the music of Queen, the writing of Ben Elton, a bit of sci-fi and some musical theatre.

TALENTED performers from across the county showed they had their very own X-factor this weekend.

If you are aiming to put on a schools musical, then you might as well go for the big one.

THE magic of Mamma Mia! can only have passed you by if you have spent the last decade on another planet... in another universe.