I have known Neil for several years through our involvement with the ifs School of Finance. During that time, I have always found Neil an extremely personable, committed and enthusiastic individual with a clear focus on his objectives. Neil's people focussed approach and enthusiastic manner make him a strong team player and one who is prepared to lead from the front. We have worked together on rebuilding a brand and Neil certainly put the work in to get to the right people and ensure the message was delivered. 
Jason Poucher, President, ifs School of Finance, Jersey Network
Huge Yorkshire Puddings
Ingredients
1/2 pint (285 millilitres) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil
Method
Preheat oven to 450 degrees F.
Mix the batter ingredients together – to “whipping cream consistency”
Let rest for 30 minutes - even better to leave it in the fridge
Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimetre) of oil in each section – make sure the oil is “spitting”.
After the 30 minutes divide the batter into the tray.
Cook for around 15 to 20 minutes until crisp and puffy
Don't open the oven door before then or they won't rise.
Note:
Should serve 8 to 10 people
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