Lovell Lecture Series 2026
19.30 – 21.00

For almost 70 years, the iconic Lovell Telescope has been observing the Universe, helping astronomers uncover some of its most extraordinary secrets. But what is happening at Jodrell Bank today, and what could our telescopes reveal next about black holes, stars, galaxies and the origins of it all?

Join us for a special Lovell Lecture and hear directly from the people behind one of the world’s leading radio astronomy observatories.  In the wake of the recent announcement about the future funding of e-MERLIN, this lecture takes audiences behind the scenes at the Observatory, exploring how the Lovell Telescope and the wider e-MERLIN network are being used to carry out cutting-edge science, from how planets and stars form to extreme events such as stars falling into black holes.

The evening will also cover new applications, including the recent world-first demonstration of live radar observations of satellites and space debris, alongside what makes these telescopes so powerful and unique. Hear from the scientists who work with them every day, as they share what they’re observing, what they’re learning, and what the future could hold for the observatory, including why maintaining the UK’s capability in radio astronomy matters, not just for science, but for the next generation of discoveries.

The panel will include Professor Simon Garrington, alongside other members of the Observatory team, offering a rare chance to go beyond the iconic dish and discover the science, people and technology that make Jodrell Bank one of the world’s great observatories.

About the speakers

• Professor Simon Garrington – Associate Director of the Jodrell Bank Centre for Astrophysics and the Director of the e-MERLIN array of radio telescopes operated from Jodrell Bank.
• David Williams-Baldwin – Research Fellow and e-MERLIN Operations Support Scientist.
• Phoebe Ryder – Astrophysics PhD student at the University of Manchester’s Jodrell Bank Centre for Astrophysics.

MENU

Pie, Mash, Peas & Gravy £14.95

• Cheese & Onion – Packed with gooey mature cheddar cheese, sautéed onions, and potato (v, halal) 2022 SILVER: The British Pie Awards.
• Steak & Stout Flank Steak – bathed in Guinness stout for 24 hours, braised and slow-cooked with carrots, garlic, onions, bay leaf, and thyme, with a rich stout gravy.
• Aloo Saag Spinach & Sweet Potato – cooked in our own blend of spices with a spicy tomato curry sauce (v, vegan, halal)