Related posts:No related photos. Previous Article Next Article Eastjet’s HR director flies to pastures newOn 18 Mar 2003 in Personnel Today Comments are closed. EasyJet’s HR director Graham Abbey is leaving the company and will bereplaced by an interim HR director, following the airline’s merger with formerrival Go. Abbey will leave imminently to set up his own HR consultancy business. He said: “We have substantially completed the integration of Go andwhat is required now is to set up new pieces of work and projects. This isactually a very sensible time for me to go.” Abbey has been replaced by interim HR director Stephen Connock, who willhold the position for six months while a permanent replacement is found. During the next six months, business development director Mike Cooper andoperations director Vilhelm Hahn-Petersen will also leave the airline, once theintegration is fully complete. Abbey’s consultancy will be called March Friday and will focus on developingthe HR function. It aims to redress what he sees as a shortage of strategic andchange-orientated HR professionals. “The technical development of HR has come a long way in the last 10years, but what isn’t as strong is the development of commercial people –people that can make change happen,” he said. Abbey’s second management book is to be published later this month.
Italy is renowned worldwide for its gastronomy and that gastronomy is part of our history, culture and tradition,” says Davide Nardini, vice-president of the Council for the Province of Ferrara. “Here in Italy, food is an expression of our cultural heritage,” adds Carlo Alberto Roncarati, president of the Chamber of Commerce. “Each area has its own history and intrinsic character. You can see that even in our bread and, if you don’t protect it, you lose your identity, you lose what sets you apart.”These comments underline a much wider debate – one that is taking place both in Italy and across Europe. The debate’s starting point dates back to 1992, when the EU introduced the Protected Food Name (EUPFN) scheme. This originated as a mechanism to protect, by legislation, particular product names linked either to territory or to a production method. The aim of the scheme was threefold: to encourage diverse agricultural production; to protect quality products from inferior imitation; and to provide consumers with more informed choice and a better guarantee of quality.In Italy, the scheme has met with an enthusiastic reception. Almost 160 food products have successfully attained one of the three scheme designations – Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Speciality Guaranteed (TSG) – with many more applications in the pipeline (only France comes close, with 152). The list includes household names such as Balsamic Vinegar from Modena, Parmesan cheese and Parma ham. There are currently three breads in the designated directory. Most famous, perhaps, and the first bread product in Europe to have achieved PDO status, is Pane di Altamura. Also included are the Pane Casareccio di Genzano and the Coppia Ferrarese, both with PGI status.The long road to PGIAt the Fiera Liberamente 2008 (literally Free-Time Fair), held in early March in the city of Ferrara in Emilia Romagna, senior local government executives responsible for promoting Ferrara’s PGI status bread and some of the bakers responsible for baking it explained how the consortium took the decision to embark on the time-consuming and, at times, tortuous process to gain protected designation status. The answer lies, at least in part, in the place that food generally holds in Italian society.Maria Chiara Ronchi, director of tourism initiatives, noted: “Historical cities are not just founded on their monuments, but also on their gastronomy.” In other words, in Italy, gastronomy and place are synonymous. Italians think of Ferrara and they think both of its Renaissance architecture (which, incidentally, holds UNESCO World Heritage status) and its bread! Recognition of Ferrara’s distinctive bread, vice-president Nardini suggests, in some small way goes towards attracting some of the estimated eight million home-bred ’gastro-tourists’, who wander annually throughout the country.Mario Partigiani, president of the FIESA Bakers’ Association (a national organisation), and proprietor of one of the province’s 300-odd artisan bakeries, was more pragmatic. “If the product you make is transportable or exportable,” he said, “the benefits can be significant.”One does not have to look far to see what he means: both Parma ham and cheese come from the same region. But unfortunately, Coppia Ferrarese does not travel so well. It’s a fragile bread and besides, if it were refrigerated at any stage in the process, it would lose its PGI status. But the problems do not end once your product has achieved designated status, Partigiani explains. “Perhaps the greatest difficulty lies in policing. Because bread is a low-cost product, the expense of policing your status can be difficult to bear.”The EU scheme does not make provision for the cost of policing a product’s protected status. This must be borne by the producers involved. While for a product such as Parma ham the cost might well be considered acceptable (even feasible), for a provincial product such as Coppia Ferrarese, this issue is undoubtedly more problematic. Notwithstanding this particular downside, support for the scheme in Italy remains high, with nearly 160 products designated and a further 80 applications awaiting approval.Lukewarm receptionHere in the UK, the EUPFN scheme has met with a more lukewarm reception. Even Irene Bocchetta, manager of Food from Britain, the UK body responsible for handling applications made by producers, admits that “at the moment [the scheme] is really low on the radar”. As yet, only 36 products have been designated in the UK and the British baking industry has only just staked its first claims: Melton Mowbray Pork Pies, which were the first to cross the finish line, with their 2004 application recently approved; and Cornish Pasties, which are awaiting Defra backing for an application.But why the UK response has been so different to that in countries such as Italy and France is difficult to say. It’s a complex issue, Bocchetta explains. Producer, retailer, consumer and media awareness are all equally important, but to different degrees lacking at the moment. Part of the problem, she suggests, is an inherent reluctance in the bakery world to share recipes. As individuals are not eligible to apply for protected status, the onus is on expert groups to come together, agree on a historical precedent as well as an original recipe and then submit an application. Yet herein lie a number of potential sticking points. Historical precedents are prone to dispute and methods can, and do, vary from one baker to the next.On these matters, artisan baker and author Dan Lepard, who is writing a history of British baking, has reservations on both the issues of origin and method. He cites the example of Cornish pasties. Can you really award ’Cornish’ pasties special status when there is emerging evidence that the earliest recipe can be found across the river in Devon (tinyurl.com/3oz4b4)? On methods of production, Lepard says there are four or five traditional methods of making Eccles Cakes, for example. “They’re all correct, none of them are wrong,” he adds.Lepard’s argument is that generic products such as this have been made all over the country for such a long time, that it is too late now to introduce a special status, which might only benefit a limited number of producers and possibly disadvantage others. It is not that he is opposed to the scheme – in fact, he welcomes any mechanism that might afford a level of protection to smaller groups of artisan bakers. But he believes it is wrong “to enshrine in legislation” one particular method over another without conclusive weight of evidence.So how might the EUPFN scheme benefit UK bakers? Inevitably, more baked goods will soon follow in the path of Melton Mowbray Pies. The debate is set to continue and although it’s likely to become heated, surely, at the very least, there must be potential to raise the flag of the UK’s rich and diverse heritage in this field.Returning to Italy, one thing is clear: Italians are proud of their bread and are not afraid to shout its heritage from the bell towers. In Ferrara, the Coppia Ferrarese has been symbolic of the city and its history for centuries and few would dispute its claim to designated protected status. Indeed, in some small way, the Coppia is what sets this city apart.—-=== The EUPFN (EU Protected Food Name) scheme ===Started in 1992-3, the scheme aims:* To encourage diverse agricultural production* To protect product names from misuse and imitation* To help consumers by giving them information concerning the specific character of the productsThere are 3 designations1. PDO – Protected Designation of Origin: this covers foodstuffs that are produced, processed and prepared in a given geographical area, using recognised knowhow.2. PGI – Protected Geographical Indication: covers products where the geographical link occurs in at least one of the stages of production, processing or preparation. Also, the product must have a good reputation or historical pedigree dating back at least 25 years.3. TSG – Traditional Speciality Guaranteed: does not refer to the origin but highlights traditional character, either in the composition or means of production.For more information on the EUPFN scheme see: tinyurl.com/5yfl4z—-=== The making of Coppia Ferrarese ===Ferrara Coppia is a type of bread in the shape of two ribbons of dough, knotted together, with the ends twisted to form a fan with four spokes. Records of this bread date back to 1287, with city statutes compelling city bakers to produce bread in the shape of scrolls. The history of Coppia is well-documented and intertwined with the history of the city. Coppia obtained PGI status in 2001. To qualify, the bread must be made within the province and cannot be refrigerated at any stage during the process. The dough must be cooked directly on stone, composed only of natural ingredients with no chemicals added, and weigh between 80-230g. Today there are over 300 bakeries in the Province of Ferrara, mostly small family-run operations, producing over 500 tons of Coppia every year.—-=== Gingerbread wars: coming to blows over trademarks and protected status ===The sleepy village of Grasmere in the Lake District is the scene of an almighty battle over rights to naming a traditional local product, writes Andrew Williams. Café Williams and Sara Nelson’s Grasmere Gingerbread have come to blows over the issue of rights to the name, claims Steve Bell of Café Williams, who fears one larger producer would monopolise a local product.Bell says he stumbled upon a trademark application, lodged by Sara Nelson’s, on the internet. He is fighting the application as he claims it would give one company sole rights to the name Grasmere Gingerbread. With a trademark in place, its owner could sell it to a larger company; claim ’passing off’ if another firm sells gingerbread in Grasmere; and even move its production out of the region. Bell is advocating EU protected status instead. But objecting has been costly, with thousands spent in legal fees.”My main concern about this application is that it gives them sole right to what is a village legacy,” he says. “They could, for example, sell the name, then prevent it from being made in the village by another. I advise anyone who makes a local food to keep one eye on the IPO website for such applications. I would love a regional status and I still hope that a local solution can be found that ensures this product remains in Grasmere.”But Andrew Hunter of Sara Nelson’s insists protected status is not the answer. “Grasmere Gingerbread is different in that it has been exclusively produced by one single establishment, namely The Grasmere Gingerbread Shop in Grasmere, for more than 150 years. It’s not a regional name used widely by a number of producers. To allow this would result in The Grasmere Gingerbread Shop giving up its hard-earned reputation and goodwill, established over many decades of producing a consistent and premium-level product.”
Proposed board actions Proposed board actions Pursuant to Standing Board Policy 1.60, the Board of Governors of The Florida Bar hereby publishes this notice of intent to consider or take final action at its April 7 meeting in Coral Gables on the following items. These matters are additionally governed by Rule 1-12.1, Rules Regulating The Florida Bar, where applicable.Most amendments to the Rules Regulating The Florida Bar that are finally acted upon by the board must still be formally presented to the Supreme Court of Florida, with further notice and opportunity to be heard, before they are officially approved and become effective.To receive a full copy of the text of any of these proposed amendments call (850) 561-5751. Reference any requested proposal by its title or item number and date of this publication. RULES REGULATING THE FLORIDA BAR Chapter 1 General Subchapter 1-3 Membership 1. Rule 1-3.7 Reinstatement to Membership. Amends subdivision (a) to include all types of delinquency. Subchapter 1-7 Membership Fees and Fiscal Control 2. Rule 1-7.5 Retired, Resigned, Inactive, Delinquent Members Summary: Deletes “resigned” members from text that lists those members who shall not practice law until reinstated; revises title likewise. Chapter 14 Grievance Mediation and Fee Arbitration Subchapter 14-4 Institution of Proceedings 3. Rule 14-4.1 Arbitration Proceedings Summary: Amends subdivisions (a) and (b), and adds new subdivisions (c), (d), (e) and (f) to conform procedures for the institution of bar fee arbitration with the procedures applicable to grievance mediation. STANDING BOARD POLICIES 1500 Series – Lawyer Regulation Policies 4. Standing Board Policy 15.45 Policy in Bankruptcy Proceedings Summary: The proposed policy presents direction from the board to staff as to what actions should be undertaken in various bankruptcy proceedings to protect the bar’s ability to collect disciplinary costs. 5. Standing Board Policy 15.76 Policy on Review of Grievance Committee Action by Designated Reviewers Summary: New policy, setting forth allowable actions and guidelines for a designated reviewer in reviewing grievance committee action; specifies timeframes and available materials for such review and the form in which it must be requested. 1600 Series Unlicensed Practice of Law 6. SBP 16.24 Undercover Investigations in Unlicensed Practice of Law Cases Summary: New policy – consistent with newly revised rule 4-8.4(c) – to set forth guidelines for conducting undercover investigations in unlicensed practice of law cases. BYLAWS 7. Administrative Law Section Bylaws Summary: Within Article I, adds title (Description) and creates new Section 3 (Aspirational Goal) regarding a balanced executive council membership of both government attorneys and private practitioners; within Article II, Section 3 (Membership – Annual Dues) deletes $25 cap on dues; within Article III, Section 4 (Officers – Election of Officers) revises nominations process, to require nominations by a nominating committee of the executive council rather than the full council; within Article IV (Executive Council) deletes duplicative provision in Section 1 (Governing Body) regarding council meetings, and creates new Section 5 (Duties) regarding council member participation in section, Florida Bar, or other sections’ activities; within Article V (Meetings) adds new title and provisions within Section 1 (Meetings of the Membership) and new Section 2 (Meetings of the Executive Council) specifying revised procedures for calling and conducting both regular and special meetings of the section and executive council, including new quorum and absence provisions for executive council meetings; within Article VI (Committees) revises descriptions of various standing committees, adds new Law School Outreach and Nominating Committees, and allows for establishment of ad hoc committees by the chair; includes other non-substantive edits and revises existing subdivision entries as necessary. March 15, 2006 Regular News
Sign up for our COVID-19 newsletter to stay up-to-date on the latest coronavirus news throughout New York Three men have been indicted for allegedly shooting two men during a fight outside a bar in Brentwood last year, killing one of the victims, a 47-year-old man, Suffolk County prosecutors said.Randis Peralta and Brandon Solar, both 23 of Brentwood, and 30-year-old Donald Bangs of Bay Shore pleaded not guilty Wednesday at Suffolk County court to charges of manslaughter, gang assault and gun charges. Peralta also pleaded not guilty to second-degree murder.Prosecutors said the trio was involved in gunning down Cleon Norwood, who was shot in the stomach at 4:45 a.m. on Sept. 21, 2013 in the parking lot of the Aura Lounge. The victim died of his wounds at Southside Hospital in Bay Shore in February.Judge William Condon set bail for Peralta at $1 million cash or $2 million bond. Bail for Bangs and Solar was set at and $500,000 cash or $1 million bond. They are due back in court Jan. 12.
Sign up for our COVID-19 newsletter to stay up-to-date on the latest coronavirus news throughout New York Zorn’s, Long Island’s most famous hometown chicken and turkey restaurant, is rebuilding its original roost in Bethpage, where its first location opened 78 years ago.The take-out and catering business is breaking ground later this year on a new 8,000-square-foot building on the western side of its current location at 4321 Hempstead Tpke., the company said. It is borrowing several million to fund the transformation. The new location will include a small dining area, an addition Zorn’s attributed to popular demand.“We will continue to serve up our well-loved traditional recipes,” said Merrill S. Zorn, the company’s CEO. “Everything you have come to know and love about Zorn’s—our quality, freshness and friends staff—will not change”Merrill’s grandfather, Peter Zorn, founded the business in 1940. The current Zorn’s of Bethpage building will remain open throughout the construction of the new structure. Once the new building opens early next year, all employees will be shifting there.“Our Zorn’s of Bethpage family looks forward to continuing to serve your family as we embark on this exciting new chapter in our history,” said Merrill Zorn.
It was a break from EU news conference tradition, but one that was broadly well-received by the reporters.The Wall Street Journal’s Laurence Norman tweeted: “Only in Europe. Eric Mamer reads us all a Victor Hugo poem at end of midday briefing to cheer everyone up. And you know, good on him.”But some, like French reporter Anna Hubert, took a more ironic stance.”I don’t find it comforting at all. The midday briefing is supposed to be annoying and grim. It’s not reassuring when things change,” she tweeted. “I don’t know if, like me, you notice that outside the sun is shining,” he said, to a handful of reporters visiting the room and scores more online.”Many people are confined to their home and therefore I want to read out a little poem for all of us, to remind us that nature continues and that spring is about to come.”Hugo’s “Printemps”, or “Spring”, comes from the collection “Toute la Lyre”, published three years after the writer’s death in 1885.”Here, then, are the long days,” it begins. “Light, love, joy! Here is spring! March and April with their sweet smiles, the blossom of May and warmth of June.” Topics : The daily news may be grim in a Europe haunted by a deadly pandemic, but that is no reason to turn away from culture and the promise of spring.On Tuesday, the European Commission’s top spokesman took a moment during a daily briefing dominated by the coronavirus to read reporters a poem.Posing a challenge to the EU’s simultaneous translators, Eric Mamer launched into fellow Frenchman Victor Hugo’s “Printemps”.
UK food and beverage company Tate & Lyle has sealed a £930m (€1bn) buy-in with Legal & General (L&G) for its defined benefit pension scheme.The bulk annuity covers roughly 4,800 members of the defined benefit (DB) scheme, according to a press release from L&G, and follows a previous transaction with the same insurer completed in 2012, worth £347m.It means the entirety of the £1.2bn Tate & Lyle Group Pension Scheme is now insured with L&G. According to LCP, which advised the trustee board on the deal, the pension scheme had put a long-term de-risking strategy in place following the 2012 buy-in. Credit: Tafilah YusofTate & Lyle is best known for its sugar and sweetener products“It is transactions like this that are providing unstoppable momentum in the buy-in and buyout market with over £30bn of deals since this time last year. We expect a flurry of transactions to follow in Tate & Lyle’s footsteps over the next few months.”Michael Chatterton, a managing director at Law Debenture and chair of the scheme’s trustee board, added: “We never imagined only a couple of years ago that there would be such an opportunity on the horizon.“It is a fantastic conclusion to the de-risking plan that LCP helped us agree six years ago with the company and provides a blueprint for other schemes working towards full insurance.”Imran Nawaz, Tate & Lyle’s chief financial officer, said the deal would save the group £20m a year from 2021, “allowing the company to focus our future investments on delivering profitable growth”.Meanwhile, L&G Retirement’s institutional CEO Laura Mason said the deal would allow the insurer to invest in “important areas of the UK economy such as affordable housing, renewable energy and transport”.Macfarlanes provided legal advice to L&G, while Linklaters advised the trustee board. Clive Wellsteed, partner at LCP, said: “After identifying that the scheme could be within touching distance of full insurance in early 2019, well ahead of schedule, we worked closely with the trustees and company to navigate a hugely busy market and lock in the position with Legal & General.
NewsRegional National Youth Council welcomes students back to school by: – September 6, 2011 20 Views no discussions Sharing is caring! Tweet Share Share Share Kingston, September 5, 2011: The members of the National Youth Council of Jamaica (NYCJ) congratulates the students who have given of their best in this year’s GSAT, CAPE and CSEC exams. Many of you have produced excellent results. We wish you all the best as you continue another leg of your academic journey. As students you must know about your Right to quality education, opportunities to optimize your growth and development. These and other Rights are enshrined in the United Nations Declaration of Human Rights and the Convention on the Rights of the Child, to which Jamaica is a Signatory. The Government of Jamaica’s Vision 2030 Development Policy also articulates its commitment to the achievement of education goals, among others. Consequently, we must take responsibility for our actions as we take advantage of the available opportunities for our development.The NYCJ stand ready to support you in all your endeavours as you strive to be the very best that you can be! We wish you every success in this school year and beyond.Auxiliary feesWe note the recent comments of the JTA President that “schools do not turn away students because of parents’ inability to pay fees”. However, the reality is that in a number of instances we have confirmed reports from parents that students are denied access in sitting both internal and external examinations if these fees are not paid. While we await the response for the education ministry on our recommendation to implement a standard auxiliary fee for schools. Rest assured that the NYCJ will be strengthening its monitoring mechanisms of schools, particularly those that continue to deny students from sitting their exams and will take decisive action in registering our disapproval of same for this academic year.Press ReleaseNational Youth Council of Jamaica
Read Also: PSG fans celebrate UCL final qualification with fireworks“I feel good, better and better all the time, but I still have to wear a heavy strapping around it.“There is no more pain. I still need to take certain precautions but I am ready to help the team, give everything on the pitch. All I want is to win, that’s why I came here.”FacebookTwitterWhatsAppEmail分享 Loading… Paris Saint-Germain superstar Kylian Mbappe is hoping Lyon beat Bayern Munich in their Champions League semi-final tonight and set up an all-French final in Europe’s elite club competition this weekend. “I’d prefer Lyon for sure, because they are a French team,” Mbappe said when asked if he had a preferred opponent in the final after PSG’s 3-0 semi-final victory over RB Leipzig in Lisbon on Tuesday night.Advertisement Promoted Content7 Mysterious Discoveries From All Around The WorldBest & Worst Celebrity Endorsed Games Ever Made7 Universities In The World Where Education Costs Too MuchWhat Happens To Your Brain When You Play Too Much Video Games?Who’s The Best Car Manufacturer Of All Time?6 Ridiculous Health Myths That Are Actually TruePlaying Games For Hours Can Do This To Your Body8 Superfoods For Growing Hair Back And Stimulating Its Growth7 Most Asntonishing Train Stations In The World10 Phones That Can Easily Fit In The Smallest PocketBirds Enjoy Living In A Gallery Space Created For ThemThe Origin Story Of The Best Chocolate Thing Ever Created “It will be a very tough game. If it’s Bayern, fine, but if it were Lyon it would certainly make it a very special occasion.”PSG are the first French side through to the final of the Champions League since Monaco in 2004 after goals by Marquinhos, Angel Di Maria and Juan Bernat saw off Leipzig in a one-sided encounter at the Estadio da Luz.They would perhaps not be favourites in a final against Bayern, but they certainly would be against Lyon.PSG won the Ligue 1 title while Lyon came seventh in a season that was curtailed because of the coronavirus pandemic.The teams met as recently as the end of July in the French League Cup final, with PSG winning on penalties after a 0-0 draw.Mbappe missed that game because of an ankle injury, suffered in the French Cup final against Saint-Etienne a week earlier.However, he returned to play a key role off the bench in the 2-1 quarter-final win over Atalanta last week and started against Leipzig.“The truth is that the night I got my injury against Saint-Etienne I thought that was it, that I wouldn’t come back” for the Champions League ‘Final Eight’, he said.“I cried all night, but the next morning I woke up and said to myself that I would do everything I could, get treatment all day and come home and get more treatment.“I knew the team would need me at some point, maybe not for my physical presence on the field but also being around the team and showing them I was ok.“I never wanted them to see that I was suffering. It was a difficult time but it was a real pleasure to come back against Atalanta and help the team qualify today.”Mbappe, 21, admitted he is still not back to peak fitness.
Michael O’Neill believes set-pieces could hold the key to improving Northern Ireland’s dismal goalscoring record. O’Neill’s side managed less than a goal a game in their first qualifying campaign under O’Neill, scoring nine times in 10 matches as they finished fifth in their World Cup group. They have hardly looked more potent in friendly outings and go into Wednesday night’s friendly in Chile on the back of three successive blanks against Turkey, Cyprus and Uruguay. But despite his best intentions, he accepts his side are not naturally given to wreaking havoc in the opposition area. “We’re not the biggest team, we don’t have many of those players,” he said. “When we’re missing Jonny Evans and Gareth McAuley it’s difficult for us at both ends of the pitch at set-pieces. “We don’t really have a defensive player who scores a lot of goals for their club from set-pieces, at the minute it’s just not in the make-up of the squad. “But it’s definitely an area we can improve. Anything in the final third of the pitch we need to get better at and maximise. If you only have a certain percentage of ball in that area of the pitch you need to do more with it. “We’re going to need 1-0s, 1-1s. Greece won their group and scored 12 goals for the World Cup. They won eight games and drew one scoring 12 goals. “That’s the kind of template we’ll look to.” With Evans, McAuley, Alex Bruce, Craig Cathcart and Rory McArdle all absent from the trip, O’Neill was forced to blood Doncaster defender Luke McCullough against Uruguay. He performed well but O’Neill is crossing his fingers he does not have to throw in another rookie against Chile. Veteran Chris Baird is struggling with tonsillitis and, if he fails to make it, the manager faces a straight choice between two-cap Conor McLaughlin and untried 18-year-old Liam Donnelly. “We haven’t ruled Bairdy out, we’ll leave that until the last minute, but he’s a serious doubt,” said O’Neill. “He had it before the first game but played extremely well and that maybe knocked him out a bit, what he put into that game. “To be fair to Chris, many players probably would have asked to go home and he hasn’t done that. He wanted to stay and give himself the best chance to play. “For a senior player in particular that’s encouraging. that’s the type of example we want. “He could get a flight home any time he wanted and he’s chosen not to do that. “Bairdy knows we need him to play so he’s going to do everything possible.” Press Association The latter performance, a creditable 1-0 defeat in Montevideo last week, was encouraging in many ways but a forward line of Inverness’ Billy McKay and Aberdeen’s Niall McGinn never looked likely to trouble La Celeste. O’Neill does not hide from the challenge facing his side, one that has existed for Northern Ireland ever since David Healy’s remarkable scoring streak dried up, and believes free-kicks and corners are part of the solution. “The reason it’s difficult for us to win games at this moment in time is pure and simple: we struggle to put the ball in the net,” said O’Neill. “It’s not a tactical issue, it’s a personnel issue. When you have that scenario it’s going to be hard to win games, simple as that. “Northern Ireland need to start scoring more off set-pieces and that’s based on two things: quality of delivery and attacking the ball. “Look at our game against Portugal last year, 4-2, our goals were both from set-pieces and three of theirs were. The Champions League final, Atletico Madrid versus Real Madrid, both scored from set-pieces. “It’s a huge, huge part of the game.” O’Neill has spent plenty of time with his players attempting to increase their threat from dead balls and will continue to do so as Euro 2016 qualification hovers into view.