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A British man, along with five others, has been charged with carrying out 56 sexual offences against his now ex-wife over a 13-year period.
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Philip Young has been remanded in custody in relation to the string of charges, which include multiple counts of rape and administering a substance with the intent to overpower to allow sexual activity, according to Wiltshire Police.
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Young, 49, has also been charged with voyeurism, possession of indecent images of children and possession of extreme images.
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Five other men, currently on bail, have also been charged with offences against 48-year-old Joanne Young, who waived her legal right to anonymity.

The alleged offences took place between 2010 and 2023.

The men were named by police as Norman Macksoni, 47, who has been charged with one count of rape and possession of extreme images; Dean Hamilton, also 47, who is facing one count of rape and sexual assault by penetration and two counts of sexual touching; 31-year-old Conner Sanderson Doyle, who has been charged with sexual assault by penetration and sexual touching; Richard Wilkins, 61, who faces one count of rape and sexual touching and Mohammed Hassan, 37, who has been charged with sexual touching.

All six men are due to appear at Swindon Magistrates’ Court in southwest England on Tuesday.

Geoff Smith, detective superintendent for Wiltshire police, described the charges as a “significant update” in a “complex and extensive investigation.”

He added that Joanne Young was being supported by specially trained officers and made the decision to waive her automatic legal right to anonymity “following multiple discussions with officers and support services.”

James Foster, a Crown Prosecution Service specialist prosecutor, added that the CPS had authorized the charges against the six men “following a police investigation into alleged serious sexual offences against Joanne Young over a period of 13 years.”

“Our prosecutors have worked to establish that there is sufficient evidence to charge and that it is in the public interest to pursue criminal proceedings,” he said in a statement.

“We have worked closely with Wiltshire Police as they carried out their investigation.”
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Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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