News Report praises


air ambulance CARING, co-ordinated and capable – just three of the words used by a government inspector to describe the emergency service provided by Kent’s air ambulance. The praise follows the latest in-


spection of the charity-run emer- gency response service by the Care Quality Commission (CQC). In its report, CQC inspector


Amanda Stanford states: “People are protected by a strong, compre- hensive safety systemanda focus on openness, transparency and learn- ingwhen things gowrong.” The report says the helicopter


service provides an important 24- hour rapid emergency and urgent intervention service to critically in- jured and severely ill patients. “Staffing levels are planned, im-


plemented and reviewed to keep people safe at all times. Dual roles mean any staff shortages are re- sponded to quickly,” it says. Overall, this ledto a “co-ordinated


service, with agreed care pathways with other providers to ensure pa- tients were treated in a way to achieve the best outcome”. “The service has a clear, proactive


vision, with quality and safety the top priority.”


downsmail.co.uk


Pubs still have plenty of fizz, say landlords


PUBS in theMaidstone area have largely been left untouched by the Europe-wide shortage of carbon dioxideusedtoput fizz intodrinks like lager. A number of inns we spoke to


were still getting regular supplies as normal, although one pub, The Windmill Inn in Burham, had been forced to close temporarily. JasonTharp,who runs theGeorge


in Leeds village, said he has had no issues with supplies of CO2 from BOC, nor had he heard from col- leagues in the trade suffering gas shortages. He said: “We’ve been getting our


supplies asnormal andI’mnothear- ing from other people about issues either.” Paul Stewart, who manages the


popular Oak on the Green in Bearsted, said it was business as usual, although two beers –Amstel andKronenburg –were unavailable for a time. He added: “Business is good be- cause of the hotweatherwe’ve been


Landlord Paul Stewart, of Bearsted


having, and we still have three lagers and all the ales to choose from. So we haven’t seen any drop off, at all. If anything,we're busier!” Jo Whitehurst, landlady of the award-winning Cock Inn,


Most carbon dioxide is produced


for use in refrigeration and carbon- ating drinks. It is created as a by-product from


ammonia production that is used in the fertiliser industry. But a number of mainland Euro-


pean fertiliser plants closed down for routinemaintenance, and in the UK, only two of fiveplants that sup- ply CO2 are currently operating. Food wholesaler Booker was


forced to ration beer and cider be- cause of a shortage of CO2 used in carbonated drinks. The Tesco-owned retailer, which


is used by bars, restaurants and traders, is capping customers to 10 cases of beer, andfive of cider or soft drinks. It ismore evidence that a scarcity


in


Boughton Monchelsea, who takes her supply fromCryoserve, saidshe was still getting deliveries. She added: “Everything’s okay so


far, although I think it couldbe rear- ing its ugly head soon.”


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Commercial & Domestic Recycling Services


ofCO2 is hurting the foodanddrink sectors, and comes after Heineken and Coca-Cola faced disruption. Carbon dioxide is used in abat-


toirs toput animalsdown,while it is used in packaging for shops and su- permarkets to reducemoisture.


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