St Vincent Crescent DEVELOPERS have launched a fresh bid to secure approval for a development at St Vincent Crescent. In what is a third attempt to build flats at the site, plans have been radically altered from initial designs. Owners Nixon Blue hope the changes will be enough to satisfy council planners and the campaigners who opposed the initial scheme. Nixon Blue Director and Architect Colin McIntyre said: “We returned to the drawing board to reduce the height, mass and alter aspects of our original design. We listened to the feedback from stakeholders to our previous plans. We have reduced the number of apartments to 20 as well as removing two storeys to complement the height of surrounding buildings within the crescent.
We listened to the feedback from stakeholders to our previous plans. We have reduced the number of apartments to 20 as well as removing two storeys to complement the height of surrounding buildings within the crescent. We have, however, retained and expanded our proposal for a new public garden space as part of our £8million investment in the city. Our aim is to continue to have an open dialogue with Glasgow City Council and to bring a wider range of three and four-bedroom homes to Finnieston.”
READ MORE: Chris Simmonds, lead architect with Page/Park said: “The new application is a completely different design, not only in terms of the position and scale of the proposed building but also in terms of the configuration, layout, and usability of the amenity open space to the north of the proposed residential site and within the general environment of St Vincent Crescent as a whole.
A PROJECT is sharing more than £2,500 with community groups that need it the most. The Kirkby Fruit Project, which started in 2012, is donating up to £500 of their profits to several voluntary organisations within a seven-mile radius of Kirkbymoorside. Each year, the group save tonnes of fruit from going to waste by juicing and selling pasteurised cordial and cider. The project is run entirely by volunteers, with profits supporting community activities, the purchase of new equipment or local campaigns. “Covid-19 did affect our productivity last year, but we managed enough socially distanced juicing to keep our outlets well-stocked,” said Chris Simmonds, a volunteer at Kirkby Fruit Project.
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