Angus Mackay Diaries Volume VI (1985 - 1986)
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Download Our Student Guide for Over-18S
St Giles International London Highgate, 51 Shepherds Hill, Highgate, London N6 5QP Tel. +44 (0) 2083400828 E: [email protected] ST GILES GUIDE FOR STUDENTS AGED 18 LONDON IGHGATE AND OVER H Contents Part 1: St Giles London Highgate ......................................................................................................... 3 General Information ............................................................................................................................. 3 On your first day… ............................................................................................................................... 3 Timetable of Lessons ............................................................................................................................ 4 The London Highgate Team ................................................................................................................. 5 Map of the College ............................................................................................................................... 6 Courses and Tests ................................................................................................................................. 8 Self-Access ........................................................................................................................................... 9 Rules and Expectations ...................................................................................................................... 10 College Facilities ............................................................................................................................... -
London National Park City Week 2018
London National Park City Week 2018 Saturday 21 July – Sunday 29 July www.london.gov.uk/national-park-city-week Share your experiences using #NationalParkCity SATURDAY JULY 21 All day events InspiralLondon DayNight Trail Relay, 12 am – 12am Theme: Arts in Parks Meet at Kings Cross Square - Spindle Sculpture by Henry Moore - Start of InspiralLondon Metropolitan Trail, N1C 4DE (at midnight or join us along the route) Come and experience London as a National Park City day and night at this relay walk of InspiralLondon Metropolitan Trail. Join a team of artists and inspirallers as they walk non-stop for 48 hours to cover the first six parts of this 36- section walk. There are designated points where you can pick up the trail, with walks from one mile to eight miles plus. Visit InspiralLondon to find out more. The Crofton Park Railway Garden Sensory-Learning Themed Garden, 10am- 5:30pm Theme: Look & learn Crofton Park Railway Garden, Marnock Road, SE4 1AZ The railway garden opens its doors to showcase its plans for creating a 'sensory-learning' themed garden. Drop in at any time on the day to explore the garden, the landscaping plans, the various stalls or join one of the workshops. Free event, just turn up. Find out more on Crofton Park Railway Garden Brockley Tree Peaks Trail, 10am - 5:30pm Theme: Day walk & talk Crofton Park Railway Garden, Marnock Road, London, SE4 1AZ Collect your map and discount voucher before heading off to explore the wider Brockley area along a five-mile circular walk. The route will take you through the valley of the River Ravensbourne at Ladywell Fields and to the peaks of Blythe Hill Fields, Hilly Fields, One Tree Hill for the best views across London! You’ll find loads of great places to enjoy food and drink along the way and independent shops to explore (with some offering ten per cent for visitors on the day with your voucher). -
Industry Trade Toolkit
FOR INDUSTRY USE ONLY For further information or to give feedback on this guide, contact: Seafood Scotland t. +44 (0) 131 557 9344 e. [email protected] w. www.seafoodscotland.org Scottish Salmon Producers Organisation t. +44 (0) 1738 587 000 TRADE TOOLKIT e. [email protected] w. www.scottishsalmon.co.uk FOR THE SCOTTISH SEAFOOD INDUSTRY Label Rouge Scottish Salmon t. +33 (0) 141 02 85 03 e. [email protected] w. www.saumonecossais.com Scotland Food & Drink t. +33 (0) 131 335 0940 e. [email protected] w. www.scotlandfoodanddrink.org Scottish Development International Douglas McCheyne t. +33 (0) 141 228 2960 e. [email protected] @SeafoodfromScot Seafood from Scotland Edition 01 June 2016 C M Cutter Artwork Approval Y K Job number: AS00222 Client: SFD Job description: Toolkit Cover Manager: Yvonne Artwork proof amend by: Dominic Designer: Dawn Proof number: 2 Artwork created by: Karen Date: 24/05/16 This toolkit is for industry use only. It is not for use with buyers or consumers. For a list of all marketing materials that can be used with consumers, see page 10. Contents 02 A guide to this booklet 03 Brand model 04 Scotland – A Land of Food and Drink branding 06 Seafood from Scotland and Scottish Salmon brands 08 Key strengths and benefits 10 Seafood from Scotland marketing and communications 16 Shellfish sub brand 18 Salmon sub brand 20 Whitefish sub brand 22 Oil-rich fish sub brand What is this toolkit for? This toolkit has been designed to help you and others in the industry to communicate the same strengths and unique selling points that make the Scottish seafood industry, its people and products distinctive. -
Your Affair, Your Way Since 1975
Your Affair, Your Way Since 1975 Event Venue – Caterer – Fine Dining We are the Wedding and Banquet Specialists The PERFECT Setting for your next memorable event Whether it’s dinner for 2 or a reception for 300 Choose one of our menus for your Sweet 16 . Fashion Show . Birthday . Anniversary . Repast Promotion . Quinceañera . Confirmation . Graduation Holiday & Office Parties . Family Reunions Or meet with our chefs to create your own special menu Open for Dinner 7 days a week 619 Langdon Street . Orange, New Jersey 07050 www.appianway.com (973) 678-0313 [email protected] Luncheon - Dinner Special $18.95 - $22.95 When Available The First Course The Second Course Soup Du Jour Penne – Rigatoni – Fettuccini – Farfalle – Orecchietta or Mixed Garden Salad Vodka – Bolognese – Tomato and Basil – Pomodoro The Main Course Chicken: Tilapia: Veal Parmigiana Francese Scampi Eggplant Rollatini Whatever the occasion, every attention to detail will be lavished on Marsala Francese Boneless Pork Loin your special day under the personal direction of our banquet Parmigiana Fried Salmon Caprese* Baked Marechiara Shrimp Parmigiana* manager and our attentive staff, with party menus to fit every budget. Offer your guests a choice or serve the entrées family style* Served with Fresh Vegetables and Potatoes or Rice, Dinner Rolls, Butter and Hot Garlic Bread Custom Decorated Sheet Cake* Served with Ice Cream, Coffee and Tea Family Style $23.95 Friday and Sunday add $4. Saturday add $7 The Appetizer Course The Second Course Mozzarella In Carozza Penne – Rigatoni -
Fish Allergy Helpful Hints
Fish Allergy Helpful Hints Fish Allergy: You have been diagnosed with a fish allergy. The only treatment is to strictly avoid fish all food products that contain fish. All manufactured food products that are regulated by the Food and Drug Administration (FDA) and contain fish as an ingredient must list the specific fish species on the product label. Label reading tips: Avoid foods that contain any of the following ingredients: Anchovies Mackerel Bass Mahi-mahi Bluefish Marlin Bonito Menhaden Carp Mullet Catfish Orange roughy Codfish Perch Drum Pike Eel Plaice Fish gelatin Pollock Flounder Pompano Grouper Porgy Haddock Puffer Hake Salmon Halibut Sardine Herring Scrod Jack Shad - 1 - Snapper Tilapia Sole Trout Sturgeon Tuna Sunfish Whitefish Swordfish Other products that may contain fish: Check labels of the following foods and products carefully. Bouillabaisse Fish sauce Caesar salad dressing Fish eggs (roe) Caponata Surimi (in imitation crab, lobster) Caviar Isinglass Fish broth or stock Whole fish protein concentrate Fish protein isolate Vitamin E supplements Fish oil supplements Worcestershire sauce Disclaimer: This document contains information and/or instructional materials developed by the University of Michigan Health System (UMHS) for the typical patient with your condition. Talk to your health care provider if you have any questions about this document, your condition or your treatment plan. Author: Elizabeth Hudson MPH, RD, CNSC Patient Education by University of Michigan Health System is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License. Last Revised 05/2014 University of Michigan Food Allergy Center Fish Allergy Helpful Hints - 2 - . -
Royal Shakespeare Company Returns to London's Roundhouse.Pdf
Royal Shakespeare Company returns to London’s Roundhouse from November 2010 with 10 week season • One company of 44 actors playing 228 roles • Six full-scale Shakespeare productions • Two Young People’s Shakespeares – innovative, distilled productions adapted for young people • Education projects across London and at the Roundhouse • One specially constructed 750-seat thrust stage auditorium – bringing audiences closer to the action – in one iconic venue Following its hugely successful, Olivier award-winning Histories Season in 2008, the RSC returns to London’s Roundhouse in November 2010 to present a ten-week repertoire of eight plays by Shakespeare – six full-scale productions and two specially adapted for children and families. This is the first chance London audiences will have to see the RSC’s current 44-strong ensemble, who have been working together in Stratford-upon-Avon since January 2009. The RSC Ensemble is generously supported by The Gatsby Charitable Foundation and The Kovner Foundation. The season opens with Rupert Goold’s production of Romeo and Juliet and runs in repertoire to 5 February next year, with Michael Boyd’s production of Antony and Cleopatra; The Winter’s Tale directed by David Farr; Julius Caesar directed by Lucy Bailey; As You Like It, directed by Michael Boyd; and David Farr’s King Lear (see end of release for production details at a glance). All six productions have been developed throughout their time in the repertoire and are revised and re-rehearsed with each revival in Stratford, Newcastle, London and finally for next year’s residency in New York. The season also includes the RSC’s two recent Young People’s Shakespeare (YPS) productions created especially for children and families, and inspired by the Stand Up For Shakespeare campaign which calls for more children and young people to See Shakespeare Live, Start Shakespeare Earlier and Do Shakespeare on their Feet – Hamlet, directed by Tarell Alvin McCraney, and The Comedy of Errors (in association with Told by an Idiot), directed by Paul Hunter. -
0844 800 1110
www.rsc.org.uk 0844 800 1110 The RSC Ensemble is generously supported by THE GATSBY CHARITABLE FOUNDATION TICKETS and THE KOVNER FOUNDATION from Charles Aitken Joseph Arkley Adam Burton David Carr Brian Doherty Darrell D’Silva This is where the company’s work really begins to cook. By the time we return to Stratford in 2010 these actors will have been working together for over a year, and equipped to bring you a rich repertoire of eight Shakespeare productions as well as our new dramatisation of Morte D’Arthur, directed by Gregory Doran. As last year’s work grows and deepens with the investment of time, so new productions arrive from our exciting new Noma Dumezweni Dyfan Dwyfor Associate Directors David Farr and Rupert Goold, who open the Phillip Edgerley Christine Entwisle season with King Lear and Romeo and Juliet. Later, our new Artistic Associate Kathryn Hunter plays her first Shakespearean title role with the RSC in my production of Antony and Cleopatra, and we follow the success of our Young People’s The Comedy of Errors with a Hamlet conceived and directed by our award winning playwright in residence, Tarell Alvin McCraney. I hope that you will come and see our work as we continue to explore just how potent a long term community of wonderfully talented artists can be. Michael Boyd Artistic Director Geoffrey Freshwater James Gale Mariah Gale Gruffudd Glyn Paul Hamilton Greg Hicks James Howard Kathryn Hunter Kelly Hunter Ansu Kabia Tunji Kasim Richard Katz Debbie Korley John Mackay Forbes Masson Sandy Neilson Jonjo O’Neill Dharmesh Patel Peter Peverley Patrick Romer David Rubin Sophie Russell Oliver Ryan Simone Saunders Peter Shorey Clarence Smith Katy Stephens James Traherne Sam Troughton James Tucker Larrington Walker Kirsty Woodward Hannah Young Samantha Young TOPPLED BY PRIDE AND STRIPPED OF ALL STATUS, King Lear heads into the wilderness with a fool and a madman for company. -
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Scottish Ark of Taste Foods 1. Beremeal 16. Artisan Scottish Crowdie 29. Shetland Goose 2. North Ronaldsay Sheep 17. Original Fresh Blood 30. Native Bred Aberdeen 3. Wild Scottish Juniper Scots Black Pudding Angus 4. Shetland Black Potato 18. Traditional Finnan Haddie 31. Prestonfield Rhubarb 5. Shetland Cabbage 19. Original Arbroath Smokie 32. Native Scottish Goat 6. Native Shetland Sheep 20. Ayrshire Farmhouse 33. Mr Little’s Yetholm Gypsy Cheese Potato 7. Reestit Mutton 21. Fife Farmhouse Cheese 34. Mountain Hare 8. Shetland Kye (cattle) 22. Anster Farmhouse 35. Highland Burgundy Red 9. Peasemeal Cheese Potato 10. Musselburgh Leek 23. Pepper Dulse 36. Isle of Colonsay Wild 11. British Red Grouse 24. Native Black Bees Flower Honey 12. Dulse 25. Scots Dumpy 37. Original Belted Galloway 13. Boreray Sheep Cattle 26. Scots Grey 14. Soay Sheep 38. Salt Herring 27. Shetland Duck 15. Isle of Skye Sea Salt 39. Traditional Ayrshire 28. Shetland Hen Dunlop Andrew Abraham’s Honey photo: © w.barrie Fife Farmhouse Cheese St Andrews Farmhouse Cheese Co photo: © w.barrie Ayrshire Farmhouse Cheese photo: © w.barrie Traditional Ayrshire Dunlop photo: © w.barrie Scottish Artisan Crowdie, Dunlop Dairy photo: © w.barrie Native Bred Aberdeen Angus: Dunlouise (pictured) & Hardiesmill photo: © j.soutar Original Belted Galloway, Mochrum Herd. Photo. Scottish Farmer Shetland Kye, Ronnie Eunson photo: © w.barrie Original Fresh Blood Scots Black Pudding from Tullochs of Paisley & John Lawson, West Lothian photo: © w.barrie Native Shetland Sheep, Richard Briggs -
Day Delegate Package
DAY DELEGATE PACKAGE ONE Whether you are looking to provide simple coffee & shortbread, or something more unusual, Edinburgh Zoo can offer a wide range of options to revive & refresh your delegates, and to help them stay alert & energized throughout the day. Conference Package would normally include 3 breaks: Registration Select from our menu options Tea, Coffee & Scones preserves Afternoon Mid-Morning Tea, Coffee & Homebakes Tea, Coffee & Shortbread Please view our Refreshment upgrades for a selection of options available, to indulge & delight your delegates Lunch DAY DELEGATE PACKAGE ONE £35.00 inc vat Finger Food Lunch Options Menu 2 Menu 3 Our Finger Food menus offer a Assorted Selection of Sandwiches Assorted Selection of Sandwiches selection of fresh fish, meat & on Flavoured Breads & Baguettes on Flavoured Breads vegetarian bites, suitable for any time of day. This is normally served as a Scottish Salmon Kebabs, Tandoori Chicken Yakatori Skewers standing option, offering guests a Marinade, Yogurt & Mint Dip ~ chance to do some networking. ~ Kidney Bean & Lime Quesedillas Haggis Bon Bons, Arran ~ Mustard Mayo Thai Style Fish Cakes, Chilli Menu 1 ~ Dipping Sauce Smoked Applewood Cheese & ~ Assorted Selection of Sandwiches Leek Tartlets Chocolate Chip & Orange Loaf on Flavoured Breads ~ ~ Lemon Drizzle Syrup Cake Fresh Fruit Platter Oven Baked Sausage Rolls, ~ Topped with Poppy Seeds Fresh Fruit Platter Please select from our Buffet ~ style menus as part of the Mini Pizzettes, Tomato, Basil DD package & Mozzarella ~ Smoked Haddock & -
Fishmonger Practice Display and Merchandising
Fishmonger Practice DISPLAY AND MERCHANDISING Draft Materials This is a typescript from the 1989 Training Manual developed by Seafish. The manual will be updated later in 2018, and until then this typescript will be made available to potential users. The contents of this file remain the intellectual property of the Sae Fish Industry Authority. General Objective: On completion of this training programme trainees will be able to apply basic display and merchandising principles in order to create effective displays of fish and fish products. Session Outline Session Title Time Indicator 1. Scope and purpose of display 1.0 hour 2. Display communication 1.0 hour 3. Product display properties 2.0 hours 4. Display equipment and accessories 3.5 hours 5. Product arrangement 5.0 hours 6. Display maintenance 1.5 hours Total Time Indicator 14.0 hours Contents Page TRAINER’S GUIDE Benefits of systematic training 1 Guide to the manual 2 How to design a training session 7 Setting objectives 9 Use of questions in training 10 Correction coaching 12 SESSION OUTLINES 1. Scope and purpose of display 14 Information sheets 23 2. Display communication 41 Information sheets 49 3. Product display properties 68 Information sheets 87 4. Display equipment and accessories 117 Information sheets 186 5. Product arrangement 224 Information sheets 255 6. Display maintenance 304 Information sheets 331 VISUAL AIDS ADDITIONAL TRAINING RESOURCES 338 Benefits of systematic training This instructor’s manual has been designed to assist the on-the-job training of staff employed in fish retail establishments. Below are listed some of the benefits which can be obtained by following a programme of systematic training. -
I Can't Recall As Exciting a Revival Sincezeffirelli Stunned Us with His
Royal Shakespeare Company The Courtyard Theatre Southern Lane Stratford-upon-Avon Warwickshire CV37 6BB Tel: +44 1789 296655 Fax: +44 1789 294810 www.rsc.org.uk ★★★★★ Zeffirelli stunned us with his verismo in1960 uswithhisverismo stunned Zeffirelli since arevival asexciting recall I can’t The Guardian on Romeo andJuliet 2009/2010 134th report Chairman’s report 3 of the Board Artistic Director’s report 4 To be submitted to the Annual Executive Director’s report 7 General Meeting of the Governors convened for Friday 10 September 2010. To the Governors of the Voices 8 – 27 Royal Shakespeare Company, Stratford-upon-Avon, notice is hereby given that the Annual Review of the decade 28 – 31 General Meeting of the Governors will be held in The Courtyard Transforming our Theatres 32 – 35 Theatre, Stratford-upon-Avon on Friday 10 September 2010 commencing at 4.00pm, to Finance Director’s report 36 – 41 consider the report of the Board and the Statement of Financial Activities and the Balance Sheet Summary accounts 42 – 43 of the Corporation at 31 March 2010, to elect the Board for the Supporting our work 44 – 45 ensuing year, and to transact such business as may be transacted at the Annual General Meetings of Year in performance 46 – 49 the Royal Shakespeare Company. By order of the Board Acting companies 50 – 51 The Company 52 – 53 Vikki Heywood Secretary to the Governors Corporate Governance 54 Associate Artists/Advisors 55 Constitution 57 Front cover: Sam Troughton and Mariah Gale in Romeo and Juliet Making prop chairs at our workshops in Stratford-upon-Avon Photo: Ellie Kurttz Great work • Extending reach • Strong business performance • Long term investment in our home • Inspiring our audiences • first Shakespearean rank Shakespearean first Hicks tobeanactorinthe Greg Proves Chairman’s Report A belief in the power of collaboration has always been at the heart of the Royal Shakespeare Company. -
Finnan Haddock Kedgeree
Finnan Haddock Kedgeree Finnan Haddock originated from around Aberdeen on the east coast of Scotland. Heavily smoked with peat – leaving the skin darkened and the flesh a distinct lemon colour. Finnan haddock is traditionally used in Cullen Skink – a thick soup of Finnan Haddock, potatoes and onions cooked in fish stock. For the Rice 2 shallots, finely diced 100g butter 2 tsp Madrass curry powder 2 tsp turmeric 350g wild rice 850ml chicken stock sea salt and freshly ground pepper For the Dressing 2 shallots, finely dices 50g butter 2 tsp curry powder (pinch of saffron strands, optional) 100ml white wine vinegar 300ml crème fraiche sea salt and freshly ground pepper For the Finnan Haddock and Presentation bits 500ml full fat milk 2 fillets of Finnan Haddock or undyed smoked haddock, Arbroath smokie, smoked mackerel or kipper fillets 8 large free range eggs, medium boiled (about 5 minutes) until the yolk has only just set, shelled and quartered 8 spring onions, finely sliced hand full chives, finely chopped Braise the Rice Put an ovenproof casserole dish on the hob, sweat the shallot in some butter until soft, add the curry powder and turmeric. Cook the spices for a few seconds then add the rice. Stir the mixture until all the rice grains are well coated, pour over the hot chicken stock and bring to a simmer. Place the lid on and put in a hot oven for around 40 minutes or until all the liquid has been absorbed (wild rice takes a little longer to braise than regular long grain or basmati).