I have a charcoal bell type BBQ which does the job but last time I used it it was like an inferno, literally a completely out of control fire! Probably more my cooking skills rather than the actual BBQ. I saw this BBQ at the garden centre today which looks great - but do they work? Or are they just like using a disposable one but nicer looking? I'd be interested in any experiences.

I agree! As it is not always feasible to install real timber or stone, Karndean is the best vinyl option. I am going to have 36sqm of it installed in my own place. I have direct contacts with the manufacturers here in the UK. If anyone is interested, please inbox me and will get you in touch.

My builder and architect said 2.4m ridge height is the minimum you need for a successful loft conversion. Your description sounds like you have modern pre-made rafters rather that an traditional-style ridge beam and purlin system. Sadly, yours will therefore be more expensive to do as none of it has the requisite tolerances but it can still be done. The only negative is if you lose a room downstairs to make a fixed staircase up, which you must have to satisfy building regulations. The roof will need to be adequately insulated when it is converted to comply with building regs so this should not be an issue. You will need to check your boiler can cope with extra radiators or that can be an added expense. In terms of escape, you will have to have a door separating the new rooms from the staircase. You will also need to have a window capable of opening enough to allow for escape.

Hi Emmeline, when we started Ensoul, we looked at the key challenges a home owner faces when looking to renovate their property which were primarily Space Planning, Interior Design, Architectural Design and Project Management/Procurement. We then built a company with a set of people with the relevant and deep skills to address these challenges. There is then the question you raised about "if you were starting out, how would you get these skills" and i think there are two points of view on this. Firstly, if you look at a parallel with the catering world, some of the world's best chefs are self taught, some have been trained by the best Chefs to learn their craft and some have combined both approaches with academic qualifications as well. So, there is no right answer, everyone's learning pathway will be different. However, there is one clear theme that i do see with every successful person i have had the pleasure to meet during my 30 years in business, and that is this, those people with a deep passion and an innate talent for something always rise to the top. I hope this helps, best regards, Mike Lander, Director, Ensoul (and a passionate project manager for over 25 years)