Top 5 moments from series 1

Britain’s favourite sea-bound songstress is back!

Ahead of the launch of Cruising With Jane McDonald series 2, we take a look back at a few of our favourite moments from series 1.

1. When Jane wasn’t bothered by the cold

2. The innuendos!

3. Jane’s excitement at receiving an extra toilet roll

4. When Jane almost made midge nets fashionable

5. Jane’s impromptu concert in Fingal’s Cave


Watch series 1 of Cruising With Jane McDonald on My5 now. Series 2 starts on Friday 1st September at 9pm on Channel 5. 


Take a 360 tour of the location

George Lamb gives us a 360 tour of the location for In Solitary: The Anti-Social Experiment.

George and each of the volunteers are tasked with spending five days and five nights in an isolation pod, with just three personal items. No musical instruments, no books, no electronics: what would you choose?

Apply to be a contestant on Blind Date

Are you single and looking for love? We’re looking for people to take part in the new series of Blind Date.

Apply now by emailing

The deadline for applications is midnight on Saturday 10 June 2017.

We reserve the right to extend the closing date at our discretion. All applicants must be aged 18 years or over and be legally resident and currently living in the UK, Channel Islands or the Isle of Man and not be currently employed by, or be a live-in partner or immediate relative of a So Television, Stellify or Channel 5 employee. Terms and conditions apply.

More on Blind Date

Paul O’Grady confirmed to host Blind Date on Channel 5

Melanie Sykes to join Channel 5’s Blind Date

Watch our teaser trailer

Melanie Sykes to join Channel 5’s Blind Date

Melanie Sykes is set to join the iconic and original dating show Blind Date when it returns to TV screens this summer.

Melanie Sykes joins the show, hosted by Paul O’Grady, taking on the voiceover role previously held by Graham Skidmore, affectionately known to the nation as ‘Our Graham’. Melanie will be helping contestants make their minds up and supporting Paul O’Grady with the famous recap and reveal.

Blind Date moves into production this week, as a new generation of love-seeking contestants compete against each other to hook up with their potential love match, hiding behind the legendary sliding panel.

On joining the show Melanie Sykes said: “It’s an honour to be joining such an iconic show and to be working alongside my dear friend Paul. I can’t wait to help a new generation find love on the show.”

More on Blind Date

Apply to be a contestant on Blind Date

Would you like your business to appear on The Hotel Inspector?

The hotels and B&Bs that feature in the programme all have one thing in common: they feel they are not quite reaching their full potential. Maybe the business wants to improve occupancy, raise profits or achieve excellent reviews? Maybe they have perfected their product and can’t understand why they are still failing to reap the rewards?

From staffing to menus, décor to hygiene, our expert, Alex Polizzi, is on a quest to transform hotels into successful and profitable ventures.

This is a chance for you and your business to gain invaluable advice that could boost profit margins, and receive professional guidance, at the same time as exposing your hotel to a nationwide audience of millions.

The deadline for applications is 31 May 2017.

To apply or for further information call The Hotel Inspector Team on 01752 727 497, email or complete the application form.

Facing The World

There are hundreds of children like Erick around the world that need medical treatment.

Facing the World, the charity that helped Erick, exists to provide life-changing craniofacial surgery to some of the world’s most disadvantaged and vulnerable children.

To find out more about Erick’s story, please visit

In memoriam: Gary Glasberg

Gary Glasberg, Executive Producer and Showrunner of NCIS, and Executive Producer and Creator of NCIS: New Orleans, passed away in his sleep on 28 September in Los Angeles. He was 50.

Glasberg, known for his creativity, ever-present smile and kindness to all, was adored by his cast, crews and everyone who had the fortune of knowing him.

Obituary For Gary Glasberg, Executive Producer of NCIS and NCIS: New Orleans

Fostering a dog

The RSPCA rely on fosterers to provide temporary homes for the animals in their care. When you foster a dog or cat, you’ll be freeing up space in animal centres so that it is possible to rescue more animals in desperate need.

Animal fostering is an important role. It helps to play a vital part in the rehabilitation of animals and helps improve their chance of finding a new home. Many animals have either suffered or are not used to the care and affection that they deserve. Living with a foster family helps to provide them with one-to-one care. Allowing them to build up confidence and get used to a normal lifestyle.

Other animals don’t cope well in an animal centre environment. This is where the RSPCA need people to take them in to provide them with a real home, even if it is only on a temporary basis. It’s rewarding to know that you played a key part in the rehoming process and it gives an alternative to people who would normally be unable to take in an animal long term due to other commitments.

There are three types of animal fostering role:

  • Fosterers for animals ready to be rehomed
  • Fosterers for case animals whilst the legal proceedings take place
  • Fosterers for the PetRetreat scheme that helps families who are suffering from domestic abuse

To find out more about fostering, please visit

Sea bass with lemon, vermouth and spinach

I love this dish because it is so simple. The juices in the parcels from the vermouth, lemon and basil mixed with the butter is so delicious with the sea bass. Spinach is just right with this dish but you could also add a few lentils.

Serves 2

75g unsalted butter, plus extra for greasing
2 sea bass fillets, about 180g each
2 slices unwaxed lemon
4 basil leaves
100ml dry white vermouth
200g fresh spinach
extra virgin olive oil
sea salt and freshly ground black pepper


  • Preheat the oven to 190°C. Fold over two sheets of foil into large squares and butter the shiny sides.
  • Place a fish fillet, skin side up, on each buttered square of foil. Top each fillet with a slice of lemon, 2 basil leaves and 25g butter. Season with salt and pepper.
  • Fold the sides of the foil up around the fish and pour half of the vermouth into each pocket. Leave to settle for a few seconds, then crimp the foil edges together to seal.
  • Set the foil parcels on a baking tray and bake for 10–12minutes. Check to see if the fish is cooked by carefully opening the parcel and piercing the fish with a sharp roasting fork: if it goes in with no resistance the fish is ready.
  • While the fish is in the oven, bring a saucepan of water to the boil and add some salt, then place the spinach in the pan and cook for 1 minute. Drain in a colander and squeeze or press out the excess water (do not refresh the spinach as this will dilute the taste). Season the spinach if required and add a dash of olive oil. Keep hot.
  • Once the fish is cooked, strain the juices from theparcels into a saucepan (set the fish aside in the foil to keep hot). Bring to the boil and reduce by half, then add the remaining butter.
  • Serve the sea bass topped with the butter sauce and with the spinach alongside.