Hart House is embarking on an exciting initiative to enhance the everyday experience of its boys , and they are leading the way in shaping it.
With a clear vision of how their free time could be better spent, the boys have identified a set of priorities designed to support their wellbeing, fitness, and sense of community:
• installation of a golf net with associated groundwork, providing a new opportunity to develop skills and unwind.
• upgrade of the in-house gym, including appropriate strength and conditioning equipment and a high-quality treadmill to support winter training.
Beyond sport, there is a strong focus on creating spaces to relax and connect:
• new outdoor garden furniture to create an improved social space, including a tree canopy in the front garden and additional seating.
• fundraising towards a permanent outdoor structure in the House yard, a space that can be enjoyed in all seasons.
This project is about more than facilities; it is about enriching daily life, fostering friendships, and supporting the physical and mental wellbeing of every boy in Hart House.
If you would like to play a part in bringing this vision to life and making a lasting difference, you can contribute HERE. Every donation will be warmly appreciated.Spanish wine is not just about bold and brassy Riojas… here are a couple of alternatives to get you going…
When it comes to Spanish wine, it’s a bit like coming home. My parents moved to Spain a few years ago, so visiting them was always fuelled with red wine. Looking back, the wine was homely, full-bodied, mainly Rioja, which I enjoyed, but it was before my own lightbulb moment came when thinking about wine.
Tempranillo has always been the star grape of northern Spain, indeed for all of Spain. It’s the main grape found in Rioja, and as a result, it’s often referred to as Spain’s noble grape, which is why it inevitably springs to mind when we think of Spanish wine. Don’t get me wrong, there’s some great Riojas out there…
But there’s much more to Spanish wine… There are some amazing grape varieties that really pack a punch… Mencía is one such example. It has become, at least for me, my ‘go to’ grape when I see it on a wine list. It’s a grape that only grows in the north west of Spain and Portugal, which is why it’s not that well known. It produces wonderfully complex and interesting wines with hints of raspberry, liquorice and pomegranate, not entirely unlike Pinot Noir or Gamay.
One fantastic example we have on the menu at the Black Bull is called ‘Quite,’ produced by Veronica Ortega, one of Spain’s leading young wine producers. She makes some cracking wines in Spain’s Bierzo region, using organic methods and even using amphorae (clay vessels) for part of the ageing process.
‘Quite’ is a real food wine bursting with herbal notes, strong red fruits, dark berry, warm spices and black tea – perfect with roast pork, beef brisket, a whole range of charcuterie, and cheeses like Manchego and Cheddar.
Her higher-end wines blend Mencia with other local grapes, often white grapes, producing very elegant, structured wines. She spent a lot of time learning and working in Burgundy, which influences the wines she produces. Her whites are made mainly from Godello, producing mineral wines with notes of zesty fruit, Chamomile, fennel, and almonds.
Vine Trail stocks most of its range online, and I have seen major wine and whisky websites carrying them as well.
Another grape from Castilla y León, also shared with neighbouring Portugal, is Rufete, which is even rarer than Mencía. Wine makers who use it are creating some truly fantastic wines… There are two types of Rufete: a light red grape and Rufete Blanca, which is rarer still, a white grape that produces textured, aromatic, and mineral-driven wines.
Vina del Cambrico, Sierra de Salamanca, is an organic winery that has specialised in reviving these two local grapes in its region. Not just happy to revive local grapes, they have also worked with the Agricultural Technological Institute of Castilla y León to conduct a scientific study. To date, they have saved 130 micro-plots in the area, which have been maintained or recovered from the undergrowth. The vines are in the Sierra de Francia National Park, so biodiversity and integration with the surrounding wildlife are important considerations. The winery is well developed as a heritage recovery project that encourages visitors, including anyone looking to wander off the beaten track in Spain.
‘Vinas del Cambrico Rufete’ is their red, brim-full of fruit, with hints of balsamic, raspberry, and blackberry, with wild herbs.
The highly acclaimed white, ‘Vinas del Cambrico Rufete Blanca Granito,’ is simply outstanding, with incredibly complex notes of green apple, fennel, and stone fruits, finished with a hint of oak and a sherry-like character throughout. I remember the first time I tried the white. During a tasting among hundreds of wines, it was one of the last, after I had failed to spit increasingly as the day progressed. Yet it sat bolt upright, and both Nina and I were instantly enchanted.
Although rarer, these can be found online fairly easily. They have a variety of other wines, including some made with Tempranillo, if you want ones that you know have been produced with traditional farming practices and biodiversity in mind.
These are just a couple of producers in a sea of quality Spanish wineries, not just in the north. Grapes and regions are resurfacing that should never have fallen off our radar. If there’s one thing to thank the ‘natural’ wine movement for, and you don’t have to appreciate them all, it’s putting these regions and grapes back in the spotlight. Our growing and much-needed interest in the environment should further our support for smaller, independent producers. As much as this column is to recommend wines, I’d really like to think it inspires people to explore that little bit more.
The Black Bull The new 1525 Society President, Major General Jonathan Shaw CBE, is delighted to host two special lunches in 2026—one in Sedbergh and one in London—bringing members together to enjoy great company and celebrate our shared connection to Sedbergh School.
Both events include a drinks reception at 12.30pm followed by a three-course lunch at 1pm.
Dress code: Smart casual
Cost: Free of charge
Booking: Essential (places are limited)
Sedbergh – Saturday 9th May 2026 at The Black Bull. Please here HERE to book your place.
London – Friday 5th June 2026 at Browns Covent Garden. Please click HERE to book your place.
Early booking is recommended to avoid disappointment!
We look forward to welcoming you to one or both of these special occasions, and thank you for your continued support to the legacy programme.
On Thursday 26th March, Sedbergh School hosted a special dinner in London to celebrate the School’s rich rugby heritage.
The event took place in Carisbrooke Hall, a chandelier-lit, galleried space within the Victory Services Club, a prestigious military members’ club near Marble Arch.
Over 150 guests attended, bringing together Old Sedberghians from the 1950s through to the 2020s, alongside current and former staff and friends of the School.
Rugby was the common thread uniting them all. Many in attendance were former SSFC players, their passion for the game as strong as it had been during their days playing on Busk.
The high-ceilinged room reverberated with laughter as guests gathered for pre-dinner drinks, exchanged stories and picked up on conversations where they had left off, sometimes years before. Such was the collective enthusiasm that it proved a challenge to call everyone to their seats, but OS Alex Hambly (H 77–82), expertly fulfilling his role as Master of Ceremonies, rose to the occasion.
Headmaster Dan Harrison, having earlier in the day started Sedbergh’s Wilson Run which had been rescheduled due to terrible weather, travelled swiftly down from Cumbria to deliver an exciting opening address. As both Headmaster and a former Director of Rugby for eleven years, he was in a unique position to unveil “The SSFC Team of All Time,” a selection of the finest Sedbergh players from across the School’s history.
Selecting such a team was no easy task, given Sedbergh’s long-standing reputation for producing outstanding rugby talent. The line-up prompted cheers, nods of approval and some lively debate among guests. With so many exceptional players to choose from, it was fortunate that a list of “non-travelling reserves” meant even more names could be recognised.
A three-course dinner followed, featuring a salmon starter, melt-in-the-mouth beef, and berry cheesecake – all accompanied by animated conversation.
After dinner, former England captain, British and Irish Lion, and Harlequins legend Will Carling OBE (W 1979–84) took to the stage to share stories and reflections. He spoke about the lasting impact of Sedbergh on both his life and rugby career, and looked back on his time as England’s youngest captain, recalling how he had viewed his role as one of drawing on the strengths of others: “I just remember the first time I stood up in front of [the team], and I thought – there’s all this experience, all this knowledge that’s sat in the room, and if I can just access this… hopefully we can start winning games.”
He then led a lively panel discussion featuring five distinguished Old Sedberghian rugby figures:
• Phil Dowson (H 1993–2000), England international and Director of Rugby at Northampton Saints
• Mike McCarthy (SH 1993–2000), Ireland international with Newcastle Falcons, Connacht and Leinster
• Abbie Ward (R 2009–2011), England Rugby World Cup winner and Bristol Bears forward
• John Spencer (E 1961–1966), former England captain, British and Irish Lion and Headingley stalwart
• Ewan Dowes (W 1997–1999), former England Rugby League international with Leeds Rhinos and Hull FC
The panel discussion will be available to view in due course.
Also in attendance were several rugby stars, including Ali Crossdale (P 2014–16), formerly of Perpignan and Saracens; Ben Redshaw (S 2018–23) of Gloucester Rugby; and Annie Roué (R 2022–24) of Sale Sharks.
Ben Collins (P 1996–2002), Acting Director of Development and Alumni Relations, summed up the spirit of the occasion: “It was wonderful to see generations of Sedberghians and friends of the School coming together to celebrate their shared love of both the game and the School. It is a real privilege to spend time in the company of such outstanding rugby players, and such exceptional people.”
That sentiment was echoed by Will Carling, who reflected on the lasting impact of Sedbergh’s rugby tradition: “I was lucky enough to play for many teams, and I’ll be honest, I loved playing for two of them,” he said. “One was England, and one was Sedbergh.”
Read the School’s press release HERE.
The 2026 Six Nations Championship once again showcased rugby at the highest level, with nations battling for northern hemisphere supremacy. Sedbergh School has long been renowned for producing outstanding rugby talent, and this year was no exception, as three OS stepped onto the international stage to represent their countries with distinction.
Tom Francis (W 05–08) – Wales
Tom Francis was recalled to the Wales 38-man squad for the 2026 Guinness Men’s Six Nations, returning after his last appearance at the 2023 World Cup. The experienced tighthead prop, who moved to Provence in France, was brought back by coaches to bolster a key position and provide vital experience to the Welsh front row, bringing 76 caps of experience to a squad with a 26.5 year old average age.
James Botham (E 11–16) – Wales
Wales flanker James Botham was promoted to the starting XV to face Ireland in Dublin on 6th March after a strong return to the international stage. He continued to play a vital role throughout the championship. Following an impressive campaign, he committed his future to Cardiff Rugby by signing a new contract.
Bevan Rodd (E 11–18) – England
Sale Sharks prop Bevan Rodd was named in Steve Borthwick’s 36-man England squad for the 2026 Six Nations, starting on the bench in the opening match against Wales on 7th February. Rodd featured throughout the campaign, appearing in multiple matches in the tournament.
The presence of these three OS in the 2026 Six Nations is a testament to the School’s enduring rugby tradition and its ability to develop players capable of competing at the very highest level. Their contributions, whether through experience, impact performances, or squad depth, reflect the strength of the Sedbergh pathway and provide inspiration for the next generation of players aspiring to follow in their footsteps.
Tom Francis
James Botham
Bevan Rodd
England’s recent ICC Men’s T20 World Cup campaign may have ended before the final, but it provided plenty of reasons for optimism largely thanks to the leadership and performances of captain Harry Brook.
Brook played a pivotal role throughout the tournament, guiding England to the semi-finals with confident captaincy and impressive batting displays. His leadership helped a developing England side compete strongly against the world’s best teams and demonstrated the direction the team is heading in for future competitions.
One of the standout moments of the tournament came during England’s crucial Super 8 match against Pakistan. Brook produced a remarkable innings, scoring 100 runs from just 51 balls, including ten fours and four sixes. His century helped England successfully chase down a target of 165 and secure a place in the semi-finals.
This performance was historically significant, and the World Cup marked an important milestone in Brook’s career: he became the first captain in T20 World Cup history to score a century and one of only a small number of England players to achieve a century in the tournament. The innings also placed him among the select group of cricketers who have scored centuries in all three international formats: Test, One Day International, and T20 International cricket. These achievements reinforced his reputation as one of England’s most versatile modern batsmen.
Looking beyond his personal achievements, Brook’s captaincy has been widely praised for bringing energy and belief to the squad, creating a positive team environment. The team showed resilience in high-pressure matches throughout the competition, showing England’s potential for future tournaments despite falling short of the title.
His captaincy, match-winning century against Pakistan, and historic personal milestones made him one of the standout figures of the tournament, and if this tournament is anything to go by, Harry Brook is set to remain at the heart of England’s white-ball cricket for years to come.
The Wilson Run, Tuesday 24th March 2026 – Race will start at 2:30pm.
The Wilson Run is one of the highlights of the School calendar and we are looking forward to welcoming many of you back to Sedbergh for the event. The purpose of providing this information is to seek your support for the management of the event and to minimise the disruption it may cause to other members of our community. The Run’s future depends on us maintaining good local relationships.
Introduction
The Wilson Run has been raced almost every year since 1881 and is one of the oldest school races in the country and perhaps the hardest. The course records are held by Fraser Sproul (1:07:05) set in 2022 and Mel Hyder (1:24:07) set in 2010.
Walking or Running the Course
Many parents and Old Sedberghians walk or run the route on the morning of race day. It is important to stress that this is only through the goodwill of landowners who may be moving livestock off the route in the morning. Please follow any directions they may issue. Informal groups of runners should start outside Lupton between 8.00-10.00am and elite runners at 10.30am. Maps and refreshment will be available in Queens Hall from 8.00am.
Walkers and runners must be self-sufficient and are responsible for their own safety; the School/OS Club accept no responsibility for walkers or runners.
Hospitality
There will be a 2 buffet lunches in Queen’s Hall at 12.00pm and 1.15pm for Old Sedberghians – book tickets HERE. Queen’s Hall will also be open for tea and coffee from 2.00pm-5.00pm.
Race Day Support
Please do not drive between the Start, Cautley, Danny Bridge and the Finish whilst the race is taking place. This leads to cars passing tired runners and represents a risk to pupils. Instead, please join us on Lupton Field to better follow the race.
Please do not allow dogs off the lead anywhere. Ewes are in lamb and must not be disturbed and we do not wish interference with the runners.
Parking
Parking will be in house yards.
It is essential that spectators do not block roads, tracks or gates. We live in a farming community which must continue its work despite our event. In particular, please do not park on Ten Mile Lane, Foxhole Lane or Dowbiggin Lane. These lead to working farms and are emergency access routes to the fellside if we need to help an injured runner.
Please do not drop litter or climb fences or walls and ensure that all gates are closed behind you whether you find them open or shut.
In Queens Hall, spectators can watch a livestream from key locations around the course as well as a timings screen for the runners. Additionally, all of the runners will be wearing a GPS tracker so friends & family will be able to follow the race ‘live’ on an interactive map here.
Additional Information
At 7:30pm, the Wilson Run Concert will take place in the Hirst Centre. This is a ticketed event for runner’s parents and invited guests only.
We hope that you will understand the reason for this lengthy list of instructions. The Wilson Run is a marvellous event which we want to protect and ensure that it runs smoothly so that we see good competition and can enjoy the day.
The story behind OS Norman Berry’s (SH 57-62) book about Sedbergh School’s unique Wilson Run race.
What began as a hobby for Norman became a passion…and that passion became a book. Due to Norman now living with dementia his memory is sadly not what it used to be. So we spoke with his son, Duncan Berry (SH 85-91), to discover what first inspired Norman to document this extraordinary race.
Watch Duncan in the video below:
Sale Sharks have agreed a deal to sign Welsh international prop Tomas Francis (W 05-08) on a two-year deal from the start of the 2026/27 season.
York-born Tomas began his career at Malton and North RFC, before being snapped up as a 19-year-old by Doncaster Knights. He spent a year at Castle Park before switching to London Scottish, and then on to Exeter Chiefs, where he made 120 appearances and was a key part of the side that won the Prem and Champions Cup double in 2020. He switched South West England for Swansea in 2021 and made 27 appearances for the Ospreys before moving to France in 2023 to play for Provence.
On the international scene, Tomas made his Wales debut in 2015 and has gone on to win 77 caps, playing in three World Cups. He was a part of the last Welsh team to win a Six Nations Grand Slam in 2019.
Sharks Director of Rugby Alex Sanderson said: “Tom’s got a huge amount of experience. He’s got almost 80 caps but he’s got the ambition and drive to play in another World Cup.”
Read the full story HERE.With over 1,300 grape varieties in the world, only a handful dominate our glasses. James Ratcliffe of The Black Bull looks beyond the familiar to champion a few of wine’s overlooked “Godforsaken Grapes” — distinctive varieties well worth discovering:
It might surprise you to know that the world of wine consists of well over 1300 varieties of grapes. So why is it then that only seven of those are considered to be what are known as ‘noble grapes,’ and it’s only 20 in total that make up nearly 80% of the world’s production?
Italy alone has 590 recorded varieties. Jason Wilson, in his brilliant book of the same name, coins the phrase for these out of favour wines as “Godforsaken Grapes.’ Documenting his travels around the world, learning about each of these lesser-known heroes of wine. So, I hear you ask what’s wrong with these so-called Godforsaken Grapes?
Is it that they don’t produce the same quality of wine as the 20 favourites? Of course, they do, many in some cases are even better, but as with many things involving modern-day marketing, we just don’t get exposed to them in the way we should be.
Which is why I’ve decided to briefly touch on a couple of varieties that I’d certainly recommend that you explore for yourself.
I’ll start with one of my favourite grapes, Blaufränkisch, possibly not one of the most obscure grapes, but certainly one that doesn’t command as much attention as it should.
Blaufränkisch is its Austrian name, but it’s also named Kékfrankos in Hungary, Lemberger in Germany, and Franconia in Italy. It’s also often known as the ‘Pinot Noir of the East,’ and until recently, it was considered almost the same grape. It’s certainly a great alternative to Pinot Noir, but it also has its own unique flavour profile. Condensed, thick, rich black fruit, spice and pepper, and a good boisterous acidity. Some naturally produced wines can have a slightly ‘green’ leafy flavour with a unique tartness, which personally I’ve begun to crave. However, like Pinot Noir, it can be used to produce some rounded, well-structured wines that can age well.
Going slightly further East, Hárslevelú is a grape variety mainly grown in Hungary, but also in Austria and Slovakia. Hungary was once one of the greatest wine producers in the world, and certainly, in recent years, more great wine is now being produced. Furmint, once a forgotten grape too, has become more prominent in recent years, once known as the grape in sweet Tokaji but now championing dry wines too. Hárslevelú produces rich and full-bodied white wines with a distinct honeyed character with notes of stone fruit, orange blossom, and a hint of spice. It’s a versatile wine that can be paired with a variety of foods, great with fish, it can handle some spice and good with lighter meats. Interestingly, it also has an unusually high number of female producers.
Sticking with the tongue twisters, Aglianico (alli-yawn-nico) is a lesser-known Italian grape that produces some great wine. Produced mainly in Basilicata and Campania, it’s rare to find it on most wine lists or on the supermarket shelf. The grape produces beautiful full-bodied wines, young wines known for savoury flavours, leather, pepper, dark black fruits, smoked meats, and cured sausage. With time to develop, dried fig, aged balsamic and suntanned leather start to appear. For those loving rustic, full-bodied wines, Aglianico is a perfect choice. It’s also used in rosé and white blends, too.
Finally, for now, looking at an under-the-radar region of France, Savoie and one of its lesser-known grape varieties, Altesse. It yields small harvests and ripens late, but it produces generous, full-bodied wines which some compare to the afore-mentioned Furmint. It can produce wine that offers an alternative to Loire Chenin Blanc or Savagnin from Jura. Wines that have more weight and spice to many, but are still lifted, fresh and elegant at the same time. You can find it in still, sweet, and sparkling wines, so its versatility is very apparent, and it ages beautifully. Flavours include exotic fruits, velvet honey, mountain herbs, bergamot, and hazelnut. It really captures the alpine climate it’s grown in.
This really is just a tiny snapshot of a couple of the lesser-known grapes available to us. If anything, they’re just a start, and I encourage you to explore further. We know the grapes we already know and still love can produce some great wines, but by not exploring beyond them, we do risk losing some. Luckily, the wine world is changing; mass-produced wines are still popular, but with an increased awareness of providence, people are becoming increasingly supportive of small producers and their lesser-known grapes. I will come back to this topic several times during this column, and hopefully you’ll find something you like.
The Black Bull
A three-course dinner followed, featuring a salmon starter, melt-in-the-mouth beef, and berry cheesecake – all accompanied by animated conversation.
After dinner, former England captain, British and Irish Lion, and Harlequins legend Will Carling OBE (W 1979–84) took to the stage to share stories and reflections. He spoke about the lasting impact of Sedbergh on both his life and rugby career, and looked back on his time as England’s youngest captain, recalling how he had viewed his role as one of drawing on the strengths of others: “I just remember the first time I stood up in front of [the team], and I thought – there’s all this experience, all this knowledge that’s sat in the room, and if I can just access this… hopefully we can start winning games.”
He then led a lively panel discussion featuring five distinguished Old Sedberghian rugby figures:
• Phil Dowson (H 1993–2000), England international and Director of Rugby at Northampton Saints
• Mike McCarthy (SH 1993–2000), Ireland international with Newcastle Falcons, Connacht and Leinster
• Abbie Ward (R 2009–2011), England Rugby World Cup winner and Bristol Bears forward
• John Spencer (E 1961–1966), former England captain, British and Irish Lion and Headingley stalwart
• Ewan Dowes (W 1997–1999), former England Rugby League international with Leeds Rhinos and Hull FC
The panel discussion will be available to view in due course.
Also in attendance were several rugby stars, including Ali Crossdale (P 2014–16), formerly of Perpignan and Saracens; Ben Redshaw (S 2018–23) of Gloucester Rugby; and Annie Roué (R 2022–24) of Sale Sharks.
Ben Collins (P 1996–2002), Acting Director of Development and Alumni Relations, summed up the spirit of the occasion: “It was wonderful to see generations of Sedberghians and friends of the School coming together to celebrate their shared love of both the game and the School. It is a real privilege to spend time in the company of such outstanding rugby players, and such exceptional people.”
That sentiment was echoed by Will Carling, who reflected on the lasting impact of Sedbergh’s rugby tradition: “I was lucky enough to play for many teams, and I’ll be honest, I loved playing for two of them,” he said. “One was England, and one was Sedbergh.”
Read the School’s press release HERE.
