The Dell Directory November 2022

November 2022

THE DELL DIRECTORY

LOCAL HISTORY:

WINE TASTING: I LOVE FOOD:

r e b m e v o N

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t’s the season for autumn fayres, Christmas fayres and shopping nights and it’s good to see a number of events back for the first time in two years. More than ever, shopping locally will make a big difference to charitable organisations who fundraise via the annual fayres, and to small local businesses who hold stalls.

The history article this month looks at the history of the Craiglockhart campus of Napier University, and specifically its role during World War I and how three great anti-war poets, Owen, Sassoon and Graves met at Baberton Golf Club.

The Pentlands Book Festival kicks off this month, with events at venues from Balerno to Colinton. We’ve squeezed the programme in on page 36, but see their website for full details and tickets, www.pentlandsbookfestival.org All our usual very practical and informative columns from our local contributors are included, I hope you enjoy them this month.

All enquiries, E: editor@konect.scot M: 07854 492638 @KonectMagazines

THIS ISSUE Local History: When Craiglockhart was Dottyville.................................................. 8 Health: What’s new with Parkinson’s?.....14 Spotlight: Give the gift of Fingal................16 Puzzles..........................................................23 Lynne’s Column: Interesting?....................28 I  Food: The pumpkin pie switch..........32 Wine Tasting: Mulled Wine........................35 What’s On: Pentands Book Festival.........36 Clubs & Classes..........................................39 Solutions........................................................39

COVER IMAGE: November The air is getting crisper

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LOCAL HISTORY

How the tranquil surrounds of Craiglockhart - and a meeting at Baberton Golf Club - produced the most graphic and moving anti-war poetry of the 20th century.

Edinburgh Napier University’s Craiglockhart campus is an imposing building, purpose-built in 1880 to house a luxury spa establishment: Craiglockhart Hydropathic. Patrons could take water-based cures including Turkish, Russian and swimming baths, hot and cold plunges, spray and vapour baths, as well as all the usual hotel facilities and day trips. The list of treatments and services, printed on a piece of ivory silk, gives the impression of a noexpenses spared establishment. Success as a hydro however was short-lived; it hit financial difficulties, changed hands a couple of times, and in 1916 was requisitioned by the army as a military hospital.

Craiglockhart specialised in treatment of shell-shocked officers, at a time the military was struggling to understand and treat the masses of soldiers suffering from psychological trauma. The former luxury establishment was down at heel, but as a psychiatric hospital the building was ideal with its rooms overlooking the Pentlands, and its grounds, sporting and entertainment facilities.

It was however a battleground of a different sort; prevailing British military medical thinking, as well as society in general, viewed psychological illness as a cowardly cop-out and sufferers generally were treated in a punitive

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manner, not “sent on holiday in the Scottish countryside.” There was an element of shame in leaving the battlefield without being physically wounded. A series of commanding officers came and went - possibly due to the friction between the medics in the War Office and the doctors at Craiglockhart - each with a different approach to the perplexing issue of the masses of traumatised men. One doctor in particular, Dr WHR Rivers, pioneered controversial treatments based on getting patients to acknowledge and talk about their traumas and educating them about the genuine nature of their illness. This was at a time when other treatments included repression, punishment and electric shock.

And while the Craiglockhart admissions register lists “neurasthenia” (the official term for shell shock) as the most common ailment, in some cases minor physical illnesses are listed instead; ‘migraine’, ‘glycosuria’, ‘gas poisoning’, and ‘compound fracture of toe’ for example are not obvious reasons to be admitted to a shell-shock hospital and suggest a denial on the part of some staff to acknowledge psychological factors.

According to Dr Rivers the local Director of Medical Services nourished a deep-rooted prejudice against Craiglockhart and asserted that he “never had and never

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would recognise the existence of such a thing as shell-shock.”

In the tranquil surroundings and the careful treatments, the mutilation, blood and mud quagmires haunt the young patients. One of the officers admitted in 1917 was 24 year old Wilfred Owen, traumatised by his experiences at the Somme and placed under the care of Dr Brock. Brock encouraged his patients to face up to their trauma rather than repressing it. He advocated finding them work related to their pre-war occupations, socialising and getting involved in the community.

Besides facilitating Owen’s English teaching placement in Tynecastle High School in Edinburgh, Brock encouraged Owen to describe his war experiences in his poetry - to concentrate on actual experiences not fantasies. Thus Owen started writing his war poetry at Craiglockhart. He was pleased by the arrival a couple of months later of Siegfreid Sassoon, already a published poet.

The friendship and mutual sharing of ideas between the two poets, along with Dr Brock’s treatment plan, was instrumental in Owen’s literary output.

It’s ironic that Sassoon himself, whose poetry also treats of the utter insanity of war, was sent to “dottyville” (as he nicknamed Craiglockhart) because he was deemed...insane. He had published an anti-war protest and was refusing to return to the hellish front lines, actions for which he would have been court marshalled and potentially executed.

He was spared because his fellow officer, the writer and poet Robert

Graves, had persuaded the authorities that he was suffering from shell shock.

Another event seems to have been the catalyst for development of one of the most powerful anti-war poems of all. In October 1917 Graves visited Edinburgh to see Sassoon. On the day Sassoon had a golf match arranged at Baberton Golf Club that he wasn’t keen to cancel, so he asked for the meet to be there; Owen was tasked with collecting Graves and taking him to the Club. Thus three of the most significant English literary figures of the 20th century met at Baberton Golf Club. Owen is often referred to as perhaps the most powerful war poet in English literature, and according to historian Neil McLennan, “The boost Owen received from being endorsed by two established figures inspired him to write Dulce et Decorum est and Anthem for Doomed Youth, regarded as two of the most influential poems of the 20th century.

This meeting was key to Owen’s success - it connects Owen to Graves and founds their friendship. Graves invites Owen to his January 1918 London wedding - you do not do that with someone you have met only once unless they make an impression. Both Sassoon and Graves help with the posthumous publication of his Owen’s poems and his post-war recognition.”

Owen, and separately Sassoon, were eventually declared fit to return to the front line; Owen was killed just one week before the war ended.

After the war, Craiglockhart became a convent, and later a catholic teacher training college.

It was purchased by Napier College which eventually became Edinburgh Napier University and is now their business school campus.

This article was written by Helen-Jane Gisbourne. Helen-Jane is the editor of Konect magazines. With thanks to Neil McLennan, historian and senior lecturer at University of Aberdeen, for permission to reference his research. @KonectMagazines

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THE DELL DIRECTORY

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HEALTH

What’s new with Parkinson’s?

Parkinson’s is a progressive neurological condition that causes problems in the brain. People with Parkinson’s don’t produce enough of the chemical Dopamine in their brain to control movement properly. This gives rise to the 3 main symptoms of Parkinson’s which are tremor (shaking), slowness of movement and rigidity (muscle stiffness). About 145,000 people live with Parkinson’s in the UK and it is the fastest growing neurological condition in the world.

We don’t yet know exactly why people get Parkinson’s. Researchers think it is due to a combination of age, genetic and environmental factors that cause the dopamine producing cells in the brain to die. There are lots of different treatments, therapies and support available to help manage symptoms and maintain quality of life. Physiotherapy is one of these and the importance of exercise is now being recognised.

In September the Edinburgh Parkinson’s lecture was given by Julie Jones, a Physiotherapist and Researcher from Robert Gordon University. She had exciting news early research results are that exercise can modify disease progression. It is not just that exercise can make you feel better, but that exercise can help neuroplasticity. MRI scan results suggest that exercise can help the brain make more connections between damaged cells and healthy cells to improve function.

We have known for a long time that there are many benefits to exercise. For people living with Parkinson’s exercise can have a positive impact on Parkinson’s symptoms. It can improve sleep patterns, help ease constipation and help prevent Osteoporosis. Maintaining strong bones is important when falls are a concern to lessen the chances of a fracture. Research from a number of trials across the world have shown that exercise works as a symptomatic treatment for Parkinson’s. People who exercise have better quality of life scores and cognitive 14 | THE DELL

outcomes at one year and two years compared to those who do not exercise.

We now know that exercise can improve brain cell connectivity and function. The potential mechanisms for this are that the increased blood flow through the brain while we exercise improves brain health and increases Dopamine levels. However, the underlying mechanisms are not yet fully understood and we do not yet know the exact dose needed. Every person with Parkinson’s wants to know how much they need to exercise to get the best effects (or, if we are honest, most of us are more interested in how little exercise we can get away with and still benefit!).

At present, it looks like 45 minutes of exercise three times a week is needed but everyone is different. If this sounds like too much, simply moving more than you do at present is good.

Exercise will be of greater benefit if the exercise programme is personalised - it needs to be fun to be done regularly and there should be goals set. Knowing that you want to achieve better strength, balance or flexibility with a plan in your diary of how you can achieve it can really make a difference. If you want to find out more please, visit the website www.edinburghparkinsons.org The health column is contributed by McNaughton Physiogrange, Edinburgh www.physiogrange.co.uk @KonectMagazines

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Give the gift of excitement, time together in the luxury of floating hotel Fingal.

Formerly a Northern Lighthouse Board tender, transporting supplies and lighthouse keepers to some of Scotland’s most remote locations, Fingal is now Edinburgh’s No. 1 hotel, Tripadvisor. Just two miles from the city centre at the historic Port of Leith, step aboard to discover the style and glamour of a superyacht with an old-world elegance that’s truly unique.

The gift they’ll remember for years to come, vouchers to treat your loved ones, friends and family, include an overnight stay in one of twenty-two cabins. An Art Deco inspired interior complete with nautical touches, choose from: a Classic Cabin, with beautiful curves and contours; a Duplex cabin, cosy living and sleeping spaces split over two floors and connected by a spiral staircase; or the ultimate in indulgence, the Skerryvore Suite with private dining area to entertain and its own private outdoor deck,

perfect for toasting Champagne.

For the food lovers, an Afternoon Tea featuring five courses of sweet and savoury delicacies, mouth-watering sandwiches and freshly baked buttermilk scones, is served under the shimmering ceiling of The Lighthouse Restaurant & Bar. Experience unhurried life aboard with vouchers to dine on simply sensational dishes created in the Galley, bursting with flavour using only the best seasonal ingredients. Watch the vibrant Leith Docks transform from bold daylight into soft, dusky tones through the floor-to-ceiling windows with a spectacular cocktail in hand.

Whether it is an overnight stay, Afternoon Tea, evening dinner or delicious cocktails, a gift voucher for Fingal is the ultimate present this Christmas. Time away from the everyday, a sanctuary by the sea.

Fingal, your ship awaits.

This article was contributed by The Royal Yacht Britannia & Fingal Hotel, Ocean Drive,Leith, Edinburgh.

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PUZZLES

NOVEMBER CROSSWORD

^^^ Solution in the December edition ACROSS: 7. Attentiveness (13), 8. Speaking (8), 9. Simple (4), 10. Breaks (7), 12. Prophecies (5), 14. Sound of a bell (5), 16. Happier (7), 19. Exhibit (4), 20. Approximate calculation (8),22. Enquiry (13).

DOWN: 1. Young male horse (4), 2. Way in (6), 3. Lures (7), 4. Boasts (5), 5. A narrow river (6), 6. Absurd talk (8), 11. Eating (8), 13. Held for ransom (7), 15. Solicitor (6), 17. Boundaries (6), 18. Large and heavy (5), 21. Implement (4).

^^^ Solution in the December edition

SUDOKU

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Interesting...?

I’ve spoken before about Sebastian Terry, founder of 100 Things global platform for goal setting and living a fulfilling life. I’ve been listening to podcasts he has guested on and it’s hard not to feel somewhat inspired by his words.

In one of his recent interviews, he spoke about the difference between “interesting” and “interested” i.e. doing things that make us sound interesting to others (those things we do solely to post on social media to demonstrate how awesome we are!) versus something we are actually interested in because of how it makes us feel.

Ideally, our goals would fall into both camps I guess – who doesn’t want to pursue a meaningful goal whilst basking in the warm glow of a round of social media applause? But it’s worth looking at our reasons for doing them. Does a particular hobby or interest still light our fire? Or are we only doing it because we feel we should, because it’s what society suggests we should or purely out of habit or fear of losing face if we quit?

Goal setting is a dynamic process as our needs and perspective change and evolve with us. Abandoning a goal set some time ago isn’t quitting or failing if it allows us the time to focus on a new one that

resonates more with who we are now and what we want to achieve.

I’ve been a bit sluggish over the past couple of years, using the excuse of lockdowns and the sudden switch to working from home long-term as the perfect justification for doing not a lot, but I feel I’m gradually getting back on track.

I’ve started doing weekly outdoor workouts in Spylaw Park which I have to drag myself through (no offence, Susan!) but make me feel fantastically smug afterwards. I took about 2 weeks to recover fully from week 1 but my recovery time is much faster now so I guess I must be making some progress! I’ve booked another writer’s retreat – an amazing day of just sitting writing (and eating!) with a bunch of like-minded people. And I have a karaoke night with some local mum chums to look forward to. I tried my initial goal of singing with a choir a few years ago but quickly realised it’s not for me. But belting out Wham! songs in a soundproof hut? Bring it on!

The short days and long nights will test my resolve. After chatting to a friend about whether or not to continue with fitness bootcamp I told her I was happy to be smug in summer but snug in winter! But as long as I feel I’m enjoying it, I’ll keep going, as with any other goals I’ve set myself. Equally, if I decide any of my goals no longer serve me, then I’ll re-assess them to find what works and the winter nights will hopefully fly by.

Lynne lives in Colinton with her husband and two children. She dreams of being a freelance writer when she grows up but mostly just avoids growing up!

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I  FOOD

How much of your day has to do with food? Thinking about it, buying it, preparing it, fretting about the fats or carbs in it, savouring it, dealing with leftovers, daydreaming about more food … I realised a long time ago that I was fairly consumed with what I consumed! Some people eat to survive. For others, like me, thoughts of breakfast get us out of bed in the morning!

The Pumpkin Pie Switch Every year, once it starts getting cold outside, I start thinking about pumpkin pie. It’s as if a switch has been flipped – the pumpkin pie switch. This is the result of years of conditioning. Growing up in America’s Midwest, where this wonderful dessert is the big reward for coping with freezing cold winters, means I can’t help it!

But I make myself wait until the US Thanksgiving holiday in late November before baking one.

That’s when it is traditionally eaten – a bit like mince pies at Christmas here. I make a big bowl of pie dough, and divide it into a number of pie-sized portions. I refrigerate enough for two or three pies, and then freeze the other portions to use at Christmas time.

These days many people living in the UK have sampled pumpkin pie or may even occasionally make it themselves. But this is a fairly recent phenomenon. Only about 20 years ago British farmers started introducing pumpkin patches.

Today an estimated 15 million pumpkins are grown in the UK each year.

Not that many years ago Brits tended to think pumpkin belonged only in savoury dishes, such as soup. But I taught my British husband differently. And ever since we got married, he has been very supportive about pumpkin pie and other American dishes, traditions and holidays.

Back in the early 1990s, we started to invite British guests to our annual Thanksgiving meal.

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asked, they often looked worried when asking whether I would be serving pumpkin pie. This is because they were pretty sure they would hate it!

Wanting to be supportive of me, these friends would come along and enjoy a turkey dinner with all the trimmings. Then they would brace themselves for the inevitable dessert. I used to love this bit. I would pass round the slices of pie, topped with a generous dollop of whipped cream, and watch my uncomfortable guests squirm. They would tentatively take a bite – not because they wanted to, but because they did not want to be rude.

And then someone would say, as if it was a revelation, “Wow, this is good!” And I would just smile, trying not to be smug.

Since those days, pumpkin spice latte has invaded this country. And pumpkin bread and muffins are as well known as pumpkin soup. Pumpkin is bland, which is why it works for both sweet and savoury creations. My top tip for pumpkin-related baking: don’t skimp on the spice. When you’re measuring out the cinnamon, nutmeg and cloves, get someone to come up behind you and hit your elbow!

I FOOD is contributed by Suzanne Green.

Suzanne, is a freelance writer/editor. She is married to Andy and they have two adult daughters. @KonectMagazines

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WINE TASTING

I am looking forward to the return of the famous German market. I love the atmosphere of the markets and of course, a warming mug of Glühwein!

Glühwein is essentially Mulled Wine; a warming drink made with red wine, winter spices and citrus.

So, do you need to use a particular red wine or syrup to make your winter mulled wine? The answer is no. You can use any red wine to make mulled wine, however I would recommend you follow a few basic guidelines.

Firstly, don’t spend a lot of money on your red wine! Choose a wine that is lower in alcohol, around 12% would be best. Wine with low tannin is also preferable, you want your mulled wine to be smooth without the drying, coarse textures of tannic wine.

Below is my basic recipe. Feel free to use any combination of spices and alcohol!

Most importantly, don’t use ground spice as this will give your mulled wine a gritty, unpleasant texture.

Combine two bottles of your chosen red wine, with 2 sliced oranges, 6 cardamon pods (bruised with the side of a knife), a teaspoon of whole cloves, 4 star anise, 3 sticks of cinnamon in a saucepan or slow cooker and slowly warm over a low heat.

Before it starts to boil, remove from the heat and stir in 4 tablespoons of Demerara sugar or another sweetener of your choice. Let the blend of wine and spices sit for up to 30 minutes filling your kitchen with delicious aromas. After 30 minutes, strain and serve. Garnish with a slice of orange and a stick of cinnamon.

The monthly wine tasting column is contributed by Joanne Frette. Joanne lives in Juniper Green with her husband and three children. For wine recommendations, reviews and details of future tasting events, please go to swirlsipsocialise.com @KonectMagazines

Got a story?

WE LOVE TO CELEBRATE ALL THINGS LOCAL! If you or someone you know, has an interesting experience, an unusual job, does extraordinary charity work, has a crazy hobby..... get in touch via

editor@konect.scot and we may be able to share it.

(You need to live and/or work in the Colinton, Craiglockhart, or Kingsknowe area to be featured in The Dell Directory)

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WHAT’S ON

This month your local Book Festival will bring books and their authors to our area. Just look at the list below and get further details from www.pentlandsbookfestival.org

Events day by day Details of speakers and their talks, venues and times are all on the website Wed 9th Nov

Peter Sawkins Peter’s Baking Party Corner Café, Currie 4.00 for 5.00pm

Fri 11th Nov

Lesley Riddoch Columnist and author: ‘McSmorgasbord’ Currie Rugby Club - 7.30pm

Sat 12th Nov

Historical Walk with Liz Beevers “Our Mills”: the story and storyteller 1.30pm - along the Water of Leith

Mon 14th Nov

Helen Boden and Dorothy Baird Rich words from our local poets Currie Library - 6.30pm

Tue 15th Nov

Heriot-Watt - John Tweedie Archive Visit the University’s extensive local archive Heriot-Watt University Library Archive - 1.30pm Three Chairs for Crime Daggers drawn - Crime Writers Panel Juniper Green Bowling Club - 7.30pm

Wed 16th Nov

Edinburgh Room, Central Library ‘Treasure your History’: a visit behind the scenes George Fourth Bridge - 2.00 and 3.00pm Mary Paulson-Ellis ‘Heir Piece’ - Scottish crime novelist Porteous, Juniper Green - 7.30pm

Thu 17th Nov

Debut Authors’ Panel New Scottish writers Porteous, Juniper Green - 7.30pm

Sat 19th Nov

Local Authors’ Panel Meet and discuss with local authors Colinton Library - 2.00pm

Mon 21st Nov

Rosemary Goring Location, Location, Location: Mary Queen of Scots Colinton Library - 6.30pm

Tue 22nd Nov

Gavin Francis Local GP and author, “Your Good Health” Currie Rugby Club - 7.30pm

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RECIPE

A baking classic with an indulgent liqueur addition to the caramel!

Ingredents:

For the shortbread: • 200g plain flour • 50g caster sugar • 1 tsp ground mixed spice • 1 tsp ground cinnamon • 150g butter, cubed • 50g fudge pieces, broken into small chips

Method:

1. Preheat the oven to 180°C / 160°C fan / gas mark 4. Grease and line a 20cm square baking tin.

2. Mix together the flour, caster sugar, mixed spice and ground cinnamon. Rub in the butter until it looks like fine breadcrumbs.

Stir in the fudge pieces, then bring together with your hand to form a dough. Press into the base of the prepared baking tin. Prick with a fork all over and bake in the oven for 20 minutes until lightly browned. Remove from the oven and leave to cool completely in the tin.

3. To make the caramel, place the butter, sugar, golden syrup and condensed milk in a pan and heat gently until the sugar has dissolved. Turn up the heat and bring to the boil, then lower the heat until it’s simmering and stir for 5-10 minutes until thickened.

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For the caramel: • 200g butter • 75g caster sugar • 3 tbsp golden syrup • 1 x 397g can sweetened condensed milk • 1½ tbsp Drambuie Honeyed Liqueur

For the chocolate: • 150g dark chocolate, broken into pieces • 75g white chocolate, broken into pieces Liqueur then pour into the cake tin on top of the shortbread. Leave to cool completely at room temperature.

4. For the topping, melt the dark and white chocolate in 2 separate heatproof bowls over a pan of barely simmering water, ensuring the bowls don’t touch the water.

Remove from the heat.

5. Pour the dark chocolate over the cooled caramel. Using a teaspoon drop spoonfuls of the white chocolate randomly over the dark chocolate and, using a skewer, swirl it around to create patterns in the top of the chocolate. Leave to set hard.

6. Once set, cut into fingers using a sharp knife.

Makes 20 pieces!

For more recipe inspiration, visit www.drambuie.com @KonectMagazines

SOLUTIONS

SOLUTION TO OCTOBER CROSSWORD

SPORTS, HOBBIES, LEARNING, SUPPORT GROUPS & MORE...

LOCAL FLORAL ART CLUB - Sit back and enjoy relaxing evenings watching a floral demonstration with lively & interesting chat. You might even win one of the arrangements.

Meet: Boroughmuir Rugby Club, Meggatland, off Colinton Road EH14 1AS. 7.30pm 9.30pm on the 1st Monday of the month. Wine / Tea / Coffee available.

Contact: Joyce Rutherford 0131 443 2536 or Email: joyce.rutherford@btinternet.com COLINTON SCOTTISH COUNTRY DANCE CLUB - We meet fortnightly from 15th September in St. Cuthbert’s Episcopal Church Hall, Westgarth Avenue from 7:45 – 9:15, £5 per evening. We have an excellent teacher and live music so come and join us, with or without a partner, you’ll be made very welcome.

ACROSS: 1. Traffic, 5. Ketch, 8. Improve, 9. Ideal, 10. Stern, 11. Theatre, 12. Steady, 14. Spades, 17. Ancient, 19. Tiger, 22. Paths, 23. Athlete, 24. Daddy, 25. Sisters.

DOWN: 1. Toils, 2. Apple, 3. Frowned, 4. Chests, 5. Knife, 6. Treated, 7. Helpers, 12. Swapped, 13. Excited, 15. Pitches, 16. Straws, 18. Essay, 20. Geese, 21. Reels.

SOLUTION TO SUDOKU ON PAGE 23

PUPPY & ADOLESCENT DOGS GROUP CLASSES - A great way to socialise and learn all the basic obedience tricks for your pup. Group classes take place in a puppy-proof garden at 2 Woodfield Park. It’s a block of 5 classes spread over 5 weeks.

Classes take place on either Saturday or Sunday morning and last for 45 min. For more information visit www.headstartdogtraining.com or call 07366 464040.

THE SWING CAFÉ - Colinton Parish Church, Dell Road, Colinton EH13 0JD. Tuesday to Saturday 10am – 4pm. Please come for breakfast (10am-12noon), lunch (12noon-2pm) or some delicious home baking (available all day). We also offer afternoon teas (2pm4pm), by pre-ordering on 07564 081472. There will be gluten-free, vegetarian, vegan and dairy-free options available. Under 12s are invited to enjoy a children's menu. Sit in or take away. We look forward to welcoming you.

DESTINATION JUDO @ CRAIGLOCKHART - Craiglockhart sports Centre.

Wednesdays 3.45pm (5-8 year olds) and 4.30pm (9+ year olds). Judo is a dynamic sport based on a combination of balance, co-ordinationation and reaction. Most importantly judo helps children become more self aware, disciplined, and polite.

Of course we teach all this in a fun way. For information please email callum@ destinationjudo.com or call 0131 467 9043.

COLINTON LOCAL HISTORY SOCIETY - Want to know about local history? Visit: www.colintonhistory.org or Email: enquiries@colintonhistory.org COLINTON LITERARY SOCIETY - Keep up to date with latest news about the Lit on the Church website www.colinton-parish.com COLINTON GARDEN CLUB - Club members share their love of gardening, gardens and nature, and work together to preserve and add value to our quality of life here in southwest Edinburgh. Monthly members’ meetings on a Monday, plus outings and events.

For more information see: www.colintongardens.org.uk or Email: membership@colintongardens.org

Disclaimer: The publisher cannot accept responsibility for loss or damage caused by error in the printing of an advertisement.

We do not endorse any advertisers in this publication. All material is accepted for publication on the understanding it is copyright free. No part of this publication may be reproduced without prior consent of the publisher.

Publisher: Lothian Publications Ltd. Geddes House, Kirkton North, Livingston, West Lothian EH54 6GU. Magazine Design: Alan Stewart Design M: 07729 911858 E: hello@alanstewartdesign.com W: www.alanstewartdesign.com

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LUNCHCLUB - Every Wednesday 1pm – 3pm, 3 courses £4. Spaces are limited, first come first served. Oxgangs Neighbourhood Centre, 71 Firhill Drive, EH13 9EU. Please visit: www.oxgangsneighbourhoodcentre.org.uk PARENT AND TODDLER GROUP - Tuesdays, am session and pm session for two age groups (all under 5s). Oxgangs Neighbourhood Centre, 71 Firhill Drive, EH13 9EU. Contact: Tel.: 0131 466 0678 or Email: oxgangsneighbourhoodcentre@gmail.com Oxgangs Neighbour Centre Cafe 10.00am to 1.00pm. Bacon rolls, baked potatoes, toasties, specials, teas, coffees and cake. Sit in or takeaway.

To include your Club or Class, please email details, up to 75 words, to editor@konect.scot Not-for-profit groups are FREE. There is a small charge for businesses. See www.konect.scot for information.

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