SHUGGIE BAIN
By Douglas Stuart (Picador £8.99, 448 pp)
This Booker Prize-winning debut tells the story of Shuggie Bain, a child growing up in a dysfunctional family in 1980s Glasgow.
The harshness of the environment leaves its mark on everyone who lives there: Shuggie s mother, Agnes, once a sparky girl, is now a ruined alcoholic, crushed by her husband s violence and infidelity.
Shuggie s elder siblings, Catherine and Leek, escape the family home, leaving Shuggie to care for his mother in her harrowing, inexorable decline.
Poverty-stricken Glasgow is a bleak place, especially for Shuggie, bullied for his sensitivity and difference: Wid you get a load o that. Liberace is moving in, screams a neighbour as the Bain family moves to an outlying pit village in a doomed attempt to make a new start.
The pandemic has devastated the street food sector, but with the end of lockdown in sight, KERB duo Petra Barran and Simon Mitchell believe there’s plenty of reason for optimism. Something big is going to happen,” says Petra Barran, cryptically. The founder of business incubator and food market operator KERB is deliberating about what the future holds for the country’s previously burgeoning street food sector; a corner of the eating out market that Barran herself has been instrumental in helping to grow over the past decade.
Back in late 2019, it felt as if street food was moving closer and closer to saturation point. Driven by developers looking to create public dining spaces where weary office workers could find solace both at lunchtime and the end of the day, the rise of the food market movement, and the growth of food halls both in capital and beyond, brought huge opportunities for chefs and operators to try out new concepts and ideas with rel
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