Low-cost airline expands across Europe

By Karrie Gillett

BUDGET airline Ryanair has launched 11 new routes departing from Edinburgh.

The low-fares firm announced that it would be basing two new aircraft in the Scottish capital with flight paths expanding across Europe.

And to celebrate the move, flights to countries including France, Germany and Poland have been slashed to £10 one way until Sunday.

The Irish-based company will now have 23 routes to and from Edinburgh with two new ski destinations to Grenoble and Turin added to the list.

Lesley Kane, Ryanair head of sales and marketing, said the $140m expansion would significantly boost traffic in and out of the airport. 

She said: “It means passengers from Edinburgh and the surrounding areas will have the choice to fly with a true low-cost airline.

“In total the 23 routes will deliver more than of 1.2 million passengers every year, generating an annual visitor spend of over €138m and sustaining 1,200 jobs in Edinburgh and East Scotland.”

Gordon Dewar, Edinburgh Airport managing director, said today marked a milestone in the airport’s route network.

He said: “Ryanair is now connecting Edinburgh with destinations in Spain, Italy, France, Germany, Poland, Sweden and Slovakia.

“I am delighted to welcome the expansion here because Ryanair is one of the fastest growing airlines in the world.

“They have a huge ambition to keep growing and it’s one that we want to help match.”

 

 

 

Pie competition heats up

By Karrie Gillett
 
MORE than 70 butchers and bakers are battling it out to be crowned the world’s top pie maker.
 
The hotly contested title of World Scotch Pie Champion has never gone outside Scotland and this year sees a record-breaking 74 entries up for the gong.
 
A total of 17 judges made up of master butchers and bakers will decide which savoury treat is the tastiest in the world.
 
And some less traditional entries include a healthy alternative called S-kipper packed with kipper, eggs, spring onions and cottage cheese from Tom Courts of Cowdenbeath.
 
Alan Stuart, who founded the competition 10 years ago, said the healthy category showed that the pie can move with the times.
 
Mr Stuart, of Stuarts of Buckhaven, said: “While we are never going to be able to claim that pies are healthy foods, we do believe that if they are well made using Scotch beef and quality ingredients they can play a part in a balanced diet.
 
“The butchers and the bakers are trying to create a healthier product and we have some interesting entries including a Pentalthon Pie in a wholemeal pastry.”
 
But he insisted that the Scotch Pie category was the most coveted title of the lot.

 
And Mr Stuart – whose son Keith was crowned champion in 2007 – claimed that winning the contest can triple turnover for a business.
 
He said: “It really is massively competitive as it makes a significant boost to your sales and staff morale as they know they are making the best pies in the world.
 
“The first winner was making 800 pies a week before he won the contest which rose to 4,000 per week afterwards.
 
“Winning really is very good for a business so the competition is healthy and the pies aren’t so bad either.”
 
The judging is taking place at Carnegie College in Dunfermline with only one entry coming across the border from Northumberland-based baker Graeme Trotter.
 
Robert Ross, chairman of the judges, doesn’t get to taste-test the pies until they have been whittled down to a shortlist of six.
 
Mr Ross said: “Sometimes there can be a deadlock between judges with pies scoring exactly the same points and I have to decide which one deserves the title more.
 
“The secret to the best pie is one that looks appetising in a crisp shell with a soft meat content. It has to have a savoury, meaty smell and most importantly taste outstanding with a peppery, moist texture.
 
“If a baker or butcher can get these three things right then he is going to be on that shortlist.”
 
A traditional Scotch Pie is made up of minced beef or lamb, breadcrumbs, water, seasoning and a pastry shell of flour, lard, salt and water.
 
One butcher hoping to make an impact on the competition this year is 20-year-old Graham Lawson from John Lawson Butchers in West Lothian.
 
The Uphall-based butcher has entered the Scotch Pie contest alongside a specially produced festive effort of Turkey and Cranberry pie.
 
He said: “Getting an award is something to differentiate you in the industry and give you a bit of recognition for your work.
 
“Customers see an award-winning pie and they want to try it and we take a lot of pride in making pies good enough to be in the running for this prestigious prize.”
 
The winning entry will be announced on November 27 with 46 pies coming from butchers and 31 received from bakers.

First minister joins campaign for crucial Glenrothes votes 278

By Karrie Gillett

First Minister Alex Salmond joins by-election candidate Peter Grant in campaigning for votes at the Kingdom Shopping Centre in Glenrothes.

Baby Indah unveiled at Edinburgh Zoo 263

By Karrie Gillett

THE BIRTH of a rare and endangered animal is being celebrated at Edinburgh Zoo.

Quirky looking Indah – a Malayan tapir – was born just three weeks ago and is only the second of the unusual creatures to be born at the zoo.

Now the baby tapir – whose name means ‘beautiful’ in Malaysian – is being watched over by protective mum Sayang.

The curious animals are mostly found in the forests of Malaysia and Thailand and have become an endangered species because of a combination of habitat loss and hunting.

The birth of the second tapir marks a vital point in the worldwide breeding programme for the species.

Kathleen Standen, head of hoofstock at the zoo, said the birth of Indah was particularly significant for preserving the breed.

She said: “Indah’s the second birth for Sayang which we are delighted about because they are part of an endangered species breeding programme.

“The tapirs have a lot of destruction of their habitat to deal with and they are quite an elusive animal as well.

“It’s a really big success for our breeding programme as the mother and father are just five years old and this is their second calf following the birth of Vasan last year.”

The tapir – whose closest relatives are horses and rhinos – have become a hit with visitors and playful Indah is proving to be the star attraction.

Kathleen said: “A lot of people who don’t know about tapirs are unsure what they are and when they are young with these spots and stripes they are particularly attractive.

“The black and white stripes will fade and Indah will become more like her mother.

“Sayang is incredibly protective of her young calf but Indah does seem to be quite independent and she can be seen running away from her mother and giving her a little bit of a chase.”