Latest news with #DuncanMcKay
Daily Record
27-06-2025
- Entertainment
- Daily Record
Two Paisley schools celebrate clinching national equalities award
Pupils from Glencoats and St Fergus' primaries in Ferguslie have been awarded the 2025 Champions for Change award by leading charity Nil by Mouth. The efforts of two Paisley schools to challenge sectarianism and help children better understand difference has been recognised with a national equalities award. Pupils from Glencoats and St Fergus' primaries in Ferguslie have been awarded the 2025 Champions for Change prize by leading charity Nil by Mouth. It is in recognition of several years hard work aimed at making pupils better aware of different faiths and cultures, as well as celebrating the strong community spirit in the area. The accolade recognises schools, businesses and individuals who have displayed long-standing commitment to challenging sectarianism in Scotland. Over the past few years, youngsters at both schools have regularly come together on a range of projects designed to achieve this aim. In 2023, the schools unveiled a cross-community mural which local graffiti artist David Knox created with help from the pupils. And last year, BBC Scotland's 'A View from the Terrace' star Duncan McKay took part in a football event to coincide with Scotland's qualification for the 2024 European Championships. Kids have participated in bus tours of Glasgow sights made famous by the novel 'Divided City' – used in schools to help tackle sectarian attitudes. Primary seven pupils from each school also come together at an annual event held in the Tannahill Centre – led by the Nil by Mouth organisation – where they learn more about how sectarianism manifests and come up with ways young people can challenge it. Staff, pupils and families also regular meet and work together on wider community projects. Nil by Mouth partnership manager Emma Alexander said: 'Glencoats and St Fergus' have been working together on a range of projects linked to equality and celebrating their community and it's always a pleasure to be invited along to work with them. 'Our award panel was hugely impressed by the level of leadership shown by the staff at both schools and the creative ways they bring the schools together to learn and understand more about one another. 'And it wasn't just in terms of events; both schools have a strong commitment to equality which flows through their curriculum, with great emphasis placed on better understanding others and taking the time to listen too and share experiences. 'There has been lots written about this area over the years – often by those who don't live or work in it. 'We have only ever found imagination, friendship and a very powerful sense of community and that is why the schools are worthy winners of this year's Champions for Change award.' Nil by Mouth was set up by Glasgow teenager Cara Henderson in 2000 in response to the brutal sectarian murder of her friend Mark Scott as he made his way home from a football match in the city. The charity has since worked with tens of thousands of people in schools, colleges, universities, workplaces and communities right across Scotland.
Yahoo
28-05-2025
- Entertainment
- Yahoo
Meet the MasterChef star who's head chef at Stove Restaurant
As part of our Meet the Chef series, we're talking to some of Cumbria's finest about their lives in and out of the kitchen. This week, it's the turn of Stove Restaurant's Radha Kaushal-Bolland What is your current role and what does it involve? I'm the head chef at Stove Restaurant, located on the Langdale Estate in Ambleside. I lead a talented and growing kitchen team, working alongside estate chef Duncan McKay to deliver a memorable dining experience for every guest. I'm responsible for menu design, ingredient sourcing, kitchen operations, and team development. How long have you been a chef? I've been working in professional kitchens since 2022, after reaching the final of BBC MasterChef. While my professional journey is relatively recent, my passion for food runs deep, shaped by my dual heritage, and inspired by both my parents and grandparents, who taught me the value of cooking with heart and soul. My paternal great-grandfather was a baker, and remarkably, that skill helped him survive as a prisoner of war during the Second World War, when he became a cook for his captors. That story has always stayed with me. How did you first get into cooking? I grew up surrounded by the aromas of my mum and grandma cooking homemade Indian food, and that's where my love for flavour and spice was born. For many years, cooking was my creative outlet outside of law. But after applying for BBC MasterChef and reaching the final, I knew this was more than a passion, it was my purpose. Where did you learn your craft? I'm proudly self-taught, though I've built my professional experience in both fine dining country estate kitchens and bustling city-centre restaurants. I believe in continuous learning, from people, mistakes, and the seasons. I'm also hugely grateful for what MasterChef taught me about cooking under pressure, staying focused, and trusting your instincts. What was your first job in hospitality? My first role in hospitality was in a busy, modern British restaurant, where I quickly learned to work the line, prep fast, and stay calm under pressure. (Image: Stove Restaurant) What is your signature dish? My signature dish has to be a dessert with a cocktail pairing. Whenever I dine out, I always look at the pudding menu first and plan my meal backwards. If you're looking for a savoury option, then I would choose my Rainbow Vegetable Bhaji Burger. It's made with spiced shredded vegetables, served in a brioche bun with mango mayonnaise and a pickled red cabbage and onion slaw. It's colourful, flavourful, and packed with character. What's been your worst cooking disaster? Early on in my career, I once mixed up sugar and salt in a pastry cream and piped it into tart shells just before service. It was a classic rookie error, and had I tasted the mixture, I would've caught the mistake in time. That moment drilled into me the absolute importance of tasting everything, even the basics. What are your culinary ambitions? I'm still only 27, and even though I'm young, I already consider this my second career. Law was my first. But I've found my purpose in the kitchen, and I'm fully committed to this new chapter.
