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Tuesday court round-up — 'Motionless' and 'comatose'
thecourier.co.uk - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from thecourier.co.uk Daily Mail and Mail on Sunday newspapers.
Tuesday court round-up — 'Motionless' and 'comatose'
eveningtelegraph.co.uk - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from eveningtelegraph.co.uk Daily Mail and Mail on Sunday newspapers.
Wednesday court round-up One-shoed driver and car wash tirade By Crime and Courts Team July 14 2021, 9.03pm
Strap yourselves in, it’s a bumper Wednesday court round-up.
One-shoed driver
A driver wearing only one shoe propelled a van into the middle of the road after an early morning smash in Dundee.
Drink driving suspect
Kevin Spokes, 34, collided with a parked van on Lochee Road on July 18 last year.
Spokes refused to provide the police with breath samples and told officers: “It wisnae me that was driving.”
He was jailed after he admitted the offences at Dundee Sheriff Court.
Prosecutor Rachel Hill revealed how residents were awoken to the sound of Spokes’ Audi A4 crashing into the white Ford Transit van.
Churchroyd Bronte Wildeyes secures top dairy spot at GYS
thescottishfarmer.co.uk - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from thescottishfarmer.co.uk Daily Mail and Mail on Sunday newspapers.
Monday 17 May 2021
A few years ago, as I sat overlooking the harbour in Sydney – I was living there and working at Time Out – an Italian chef, upon clocking my Glaswegian accent, looked at me and said, ‘Scotland? Great produce! But you don’t know what to do with it.’ This, I realised, feeling suddenly pale in the Australian sun, is the global reputation of Scottish cooking. Sure, our produce is world-renowned – salmon, shellfish, whisky – but there is little faith that we, as Scots, know what to do with our own bounty.
Ethical Shellfish Company boat
It is, of course, nonsense. The people have known how to cook with their country’s wares for millennia – culinary craft has been honed throughout historic invasions, waves of immigration and the spice laden kists of imperialism – but somehow so-called Scottish cuisine has left us with haggis and tatties, deep-fried fish (we don’t talk about the other deep-fried thing) and chicken Balmoral. Glasgow chef Grant Reek