Roberta Hall-McCarron, chef patron of The Little Chartroom in Edinburgh, tells Caroline Lindsay why Scotland and Spain are her favourite countries for food.
Linda Retson, national chairman of the Scottish Women’s Institute, tells Caroline Lindsay, how the 100-year-old organisation is moving with the times
As Neil Oliver prepares to share his love of the British Isles with Scottish audiences, he tells Caroline Lindsay about some of the places where the spirit of the past seems to linger.
Author Conner McAleese tells Caroline Lindsay how writing has helped harness his anxiety and the woman who inspired his new book.
Remembrance, inexorably linked with the annual commemoration of Armistice and the red Flanders poppy, is still an integral part of our national character. Poignant sentiments expressed in November 1918 are, for so many, similarly relevant today.
In the penultimate excerpt from The Courier’s book The First World War – The Scottish Soldier’s Story, we look at a tale of courage from the Battle of Jutland.
As our series of excerpts from The Courier’s book A Scottish soldier’s story continues, we look at the Battle of the Somme. Early on the morning of July 1 1916, whistles were blown to signal the start of the bloodiest day in the history of the British Army. Men across Courier Country made the ultimate sacrifice.
On the morning of September 25 1915, long lines of khaki-clad British infantry advanced on heavily defended German positions in and around Loos, a small coalmining town in the heart of the industrial area of north-east France, says Dr Derek Patrick, University of St Andrews.
Back in March Mary-Jane Duncan became the first ambassador for The Courier Menu Food and Drink Awards. Here, she tells Caroline Lindsay what the past few months have brought her and why everyone should consider entering the Menu Awards 2019.
In our second excerpt from The Courier’s book The Scottish Soldier’s Story, we learn how Pte William Manson endured the bleakest hardship after being captured during the first Battle of Ypres.