How To Make Your Website Convert Better Tickets, Wed, 28 Mar 2018 At 12:30

Who is the course aimed at, This in-depth course is for everybody who wants to learn how to improve the customer experience and conversion rate of their website. Whether you are thinking about starting a business, you are a one-man band, you run an SME or you work within an organisation, everything that you will learn is applicable. The training course establishes the core foundations and guiding principles for any successful website, along with explaining and providing examples of the most advanced ways to engage and convert visitors on your website. Paul Rouke - keynote speaker, author, trainer, founder, business owner and Director of Optimisation at PRWD - will share his insights and real-world experiences and explain how you can apply them to your own website. Speedo, Sage and Games Workshop. Since 2014 Paul and the PRWD team have developed and refined the Conversion Optimisation Maturity Model, available to use for free online, and which has benchmarking data from companies around the world in various sectors.

Press down on the fish and vegetables with all your fingers, pushing them gently down into the rice to hold the roll still. Then, use your thumbs to bring the bottom of the nori sheet up and over, and start the roll. Once it's rolling, grip the whole length of it using all your fingers and keep squeezing it gently as you roll it, moving your fingers backward and forward just a little to keep it reasonably even, and gripping firmly. This makes sure it stays tight. It's all in the practice, folks. Once you've got just a centimeter of unrolled nori left, dip your thumbs in the mug of water and run them back and forth along the excess bit, pressing firmly. Remoisten if necessary. This will make that strip of seaweed wet and sticky. It'll actually start to rub off a bit under your thumbs.

Then, grip the roll again and roll it forward over the end, then back and forth a few times, pressing firmly. If you do it right, it'll seal tight. Put your rolls in the fridge until you've got them all done. They'll relax and seal a bit better while they're there. You don't want to keep them around for too long before eating, though, as they get a bit rubbery after a few hours. Finally, the cut. This is where a really razor-sharp shallow-edged blade like a Global comes in really handy. If my Global hasn't been sharpened in the last week, I sharpen it before making sushi.

You want to be able to cut by just moving the blade back and forth, almost no pressure but its own weight. That makes sure you don't squash the roll out of shape. And the only thing left to do is present your sushi with panache. Lay the rolls out artistically, with a little bowl for a mixture of soy sauce and wasabi (japanese green horseradish). For extra joy, accompany it with strong drink served in small cups (but finish all your cutting first). A few final notes: I'm not trying to claim this is genuine, authentic sushi, or in any way expert.