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.
As the centenary of Armistice Day 1918 approaches, we will take a look over the next week at real-life accounts of some of the soldiers who gave their all in the First World War, recorded in The Courier’s special commemorative book The Scottish Soldier’s Story.
Usman Malik, chef patron at Dynasty and Oshibori restaurants in Dundee, tells Caroline Lindsay why cooking is an art
I can’t quite remember how old I was when I first went out cycling on roads by myself, without an adult, but I was definitely less than 12 as I used to cycle the mile from my home to Invergowrie Primary School every day.
Kat lives in Fife and is passionate about seasonality, local produce and home cooking
Author and artist Jack Harland has captured his passion for hillwalking in a new book, discovers Caroline Lindsay
Exciting news – it’s the launch of the second Menu Food and Drink Awards! Following on from the success of 2018’s inaugural awards, held at the Old Course St Andrews in March, the Menu team is hoping this year’s event will be even bigger and better.
This month I’m going to talk a little about one of the newest ingredients to come into the Newport kitchen on its way onto our menu. Monkfish liver – or foie gras of the sea as it’s also known – is amazing!