Skyline Issue 2

Skyline Issue 2: Striking a Work/Life Balance

Skyline Online www.skypark-glasgow.com/news

SPRING

2011

News & Views from Skypark

Issue 2: Striking a Work/Life Balance

IN THIS ISSUE 03 Welcome 04 Skypark Tenants' Stellar Fundraising Efforts 06 GSA Joins Skypark 07 Art Exhibition: Andrew Peutherer 08 All About You 09 Benefits of a Coffee Break 10 Bake for Macmillan!

11 Recipes to Inspire SKYPARK EVENTS IN MAY 9TH MACMILLAN COFFEE MORNING 25TH WINEDOWN: SITE SOCIAL YOGA TASTER SESSION

SKYPARK EVENTS IN JUNE SITE BBQ AND CHARITY ABSEIL PILATES TASTER SESSION

03

Skyline Spring 2011

WELCOME Welcome to the second edition of Skyline: Striking a Work/Life Balance As the days grow longer and sunnier we will be forced, on occasion, to turn our back on blue skies and sunshine to head into the office. On these mornings we ask ourselves… why do we work? And how can we cope with never ending work demands without getting bored or worn out?

Most of us must work to earn money to survive. Yet working 40 hours a week 50 weeks a year means we spend no less than 120,000 minutes every year at work. Walking through the business district at lunchtime I see blank faces trudging out for sandwiches, and I wonder if too often the workday is condemned as lost time.

Angela Higgins Owner/Director Resonance Capital

Ken Barrett Owner/Director Resonance Capital

Mark Holmes Asset Manager Moorfield Group

Lorraine Slater-Rouse Center Manager Skypark

We need to inject moments into our days that allow a sense of well-being and satisfaction that our job cannot always provide. Visiting an art exhibition, going for a walk in the park, eating a healthy meal, raising a few pounds for charity, getting a massage, tasting fresh roasted coffee, buying fresh flowers – even laughter, can all be possible in the environment where you work.

If the workforce makes a conscious effort to use the spare moments in their day, then they will be a more balanced, content and productive group. This is why Skypark is trying to enable the site to offer opportunities to socialise, network, shop and appreciate live music. In Issue 2 of Skyline we’ll feed back on your priorities for site as specified in your responses to our site survey and what we’re doing about it. You have a lot to look forward to!

Thanks for reading and Happy Spring,

Camille camille@skypark-glasgow.com

Camille Lorigo Marketing Manager Skypark

Follow us on Facebook and Twitter

Issue 2: Striking a Work/Life Balance

STELLAR FUNDRAISING EFFORTS One of the common passions of Skypark businesses seems to be raising money for good causes.

We thought we’d share some of the impressive efforts that have taken place over the past couple of months, be proud!

Let’s keep it up. If your office is planning a charity event, we’d love to know about it. We’ll also organise site-wide events that you can join in if you fancy. In May the event will be to benefit Macmillan. In June, we’re working on organising a site BBQ and a charity abseil down the side of Skypark.

Four Season’s: Cake Sale

Travel 2: School Disco

Peggy aka Robin, from Seatec

HML: Soak the Bosses

05

Skyline Spring 2011

Meet some heroes: O2: Red Nose Day Over 70 members of staff donated their Friday evening to man the phones to take customer donations for Red Nose Day. A whopping £72,871.26 was raised from the Skypark site alone during the five hours that calls were taken.

Red Nose Day: Site Wide A large number of businesses planned events in their offices for Comic Relief, leading to an impressive site total of £3648.06. That’s more than £1 donated for every person based at Skypark.

Skypark Management: £292 Four Seasons Nursery: £460

Barnardo’s £500 donation was made to Barnardo’s by Concentrix for unwanted office furniture from fellow tenant Hannah-Reed.

Group 4 Security: Lourdes The team at G4S raised £2,764 by holding a horse-racing evening and a karaoke evening. The funds will help sponsor sick children making a pilgrimage to Lourdes.

Seatec: £167 Lloyds Register: £240 VShips: £70 SPH One Search: £63 HML: £343.60 Travel 2: £1000 02: £1012.46 Grand total: £3648.06 Group 4 Security: Raising funds for Group 19’s pilgrimage to Lourdes

Issue 2: Striking a Work/Life Balance

THE GLASGOW SCHOOL OF ART JOINS SKYPARK

You may have read in the Herald or Evening Times, that the Glasgow School of Art will be moving in to Skypark, starting in June with the faculty, followed by students when classes recommence in September.

The GSA will bring 700+ students, faculty and staff to site.

Their base will comprise 75,000 sq.ft. of space for offices, classrooms and studios, mainly in SP5.

Departments coming to site include Fashion and Textile Design, Product Design, Product Design Engineering, and Visual Communications.

The school plans to be at Skypark for 3 years whilst the new Stephen Hollis designed buildings are constructed on the Garnethill campus.

Famous GSA alumni include Harry Benson, Peter Capaldi and Alasdair Gray. The next Charles Rennie Mackintosh could be soon working alongside you! www.gsa.ac.uk

07

ANDREW PEUTHERER PHOTOGRAPHY

Glasgow Underground by Andrew Peutherer

Skyline Spring 2011

The creative industries are one of Glasgow’s strongest exports. As the Glasgow School of Art will soon be part of the Skypark site, we wanted to our reception gallery to showcase the city’s up-and-coming art and photography stars. Read on to find out about our latest exhibition from photographer, Andy Peutherer.

Visit the Skypark website for guidance on how to apply for an exhibition.

Skypark 1 by Andrew Peutherer

The abstract photography of Andy Peutherer caught our eye when one of his images of Skypark popped up during an internet search. His photo was striking, turning a slice of canopy, windows and clouds into a futuristic sky portal straight out of Tron.

Andy has been taking photographs and painting for 7 years.

He worked part-time as a sign writer until 2 years ago when photography and painting commissions took over; Andy thinks of himself primarily as a painter.

His inspiration comes from skateboarding. Andy was constantly searching for outcrops and angles to use for tricks. He saw the buildings from new angles and found that by slightly manipulating the digital photographs he could play with the shapes, geometry, structure, light, shadow and perspective to create an abstract image, which often leaves the subject almost secondary with stunning results. The most conservative office buildings mutated into a tangle of futuristic geometry.

We picked Andy’s work to exhibit because we liked the idea of rearranging architecture in a simple but drastic way. His photographs emphasise details in buildings that we never noticed before and give us new affections for them.

Andy’s photos appear in Glasgow airport, his paintings are exhibited Kelvingrove, and both his photographs and paintings will appear in the new Riverside Museum.

Andy’s favourites from his Glasgow images are of the underground and the multi-story carpark.

His favourite neighbourhoods for hunting images: The new buildings along the Clydeside. And he loves old carparks You can see Andy’s work in Skypark reception until late June. You can view all his work on: www.underthekitchensink.com

Issue 2: Striking a Work/Life Balance

ALL ABOUT YOU The views are pretty impressive from the upper floors of Skypark, but they’re even better from the roof. We commissioned a 360 pano from the roof for our website for you to enjoy, without the need of a safety harness: www.skypark-glasgow.com in the Location section.

Site Survey Results Thanks to all who took the time to share their praise and frustrations in our Site Survey. It was heartening to see there are many common priorities for the site – work and fun events, more amenities, good food/coffee, space to relax and get to know your neighbours.

What are we doing as a result? Some changes take time, but many things are already happening, as per your wishes:

• More amenities for cyclists are being planned • Ground will soon be broken on a new Skypark Tenant’s Lounge • Yoga & Pilates tasters & classes will begin in May • More pop-up shops are being organised alongside our monthly Winedowns

Other News The Open Day at the 4 Season’s Nursery resulted in 3 new placements.

The massage taster sessions were well received, VShips have invited the team back for more muscle unwinding.

Lorraine Bell from VShips wrote: After reading the Feb/March issue of Skyline I thought I'd send you some photos and tell you about the VShips Social Committee. We have just started to organise our Summer Fun Day 2011. Below is a photo from our 2010 fun day held at M&D Strathclyde Park in June.

This year’s event is on 11th June at Kelburn Park in Ayrshire and includes a BBQ, fun and games for employees and family of V.Ships & Seatec. Our other big event this year was Halloween, held at our favourite local pub – Bannisters.

Vships Family Fun Day 2010

Do you have anything exciting coming up in your office?

Let us know!

The Skypark photo competition has been won by Angela Pollock at SPH One Search.

Congratulations Angela, lunch for 2 at Crabshakk is yours!

Follow us on Facebook and Twitter

09

Skyline Spring 2011

THE BENEFITS OF A COFFEE BREAK

Whether you like it black, white, tall or short, coffee can offer more than just a caffeine fix.

Did you know – coffee comes from cherries? The cherries grow on trees in high altitudes, but only within a short distance from the equator. Within this narrow latitude belt, coffee plantations appear all the way around the globe.

Coffee beans can have chocolate, citrus, berry, toffee or herbal flavours depending on the altitude, drying, technology and machinery used in processing. South and Central America is more automated than Africa in processing. Many parallels can be made between coffee cultivation and viticulture techniques in the wine industry.

Is coffee a guilty pleasure? There is great debate over this, but research from Harvard University now shows that coffee drinkers are less likely to have type 2 diabetes, Parkinson’s disease, and dementia. Coffee drinkers also have fewer cases of certain cancers, heart rhythm problems, and strokes compared to non-coffee drinkers!* If you don’t like the taste… Cosmetics companies are rushing to include caffeine in their cellulite-fighting formulas. You can make your own product at home by mixing ½ cup of recently used coffee grounds with olive oil to make a great cellulite fighting exfoliant. The diuretic properties of caffeine dilates blood vessels, improves circulation, and aids removal of the toxins and water retention that causes cellulite.* You can also use coffee grinds to keep slugs off your flowerbeds, or as an excellent compost. *Sources: www.webmd.com , www.myhomeremedies.com

The perfect cup of coffee: As described by Lisa Lawson of Coffee Chocolate & Tea. “Start with great beans.

Professionally roasted beans, carefully packaged for freshness, ground to order (fine or coarse in accordance with the brewing equipment used) to prevent staling and to maximise the coffee oils extracted for every cup. Any brewing mechanism should be scrupulously clean to avoid old oils contaminating the flavour.

To taste the true character of the coffee, taste it first black, nice and hot, with your feet up. Then you can add hot milk and sugar to taste.

Coffee should never be bitter, it should have a richness with a finish that follows the flavour of the bean.”

You can meet Lisa and sample the perfect cup of coffee or tea at CC&T, 994 Argyle St. Tel: 0141 204 3161 www.coffeechocolateandtea.com

Issue 2: Striking a Work/Life Balance

SITE WIDE FUNDRAISER

Bake your best buns for Monday 9th May

On May 9th Skypark will hold a coffee morning to benefit Macmillan Nurses in the main reception from 10am – 2pm. Cakes will be for sale, and as we know there are some mighty fine culinary skills on site, we’re offering a prize for the best baker!

But isn’t the Macmillan Coffee Morning in September? Coffee mornings take place all year round on various scales. As a personal project, Camille is getting her motorcycle license to take part in the Breast Way Round ride to benefit Macmillan. The ride, now in its 3rd year, sends 100 women on a 4-day road trip around the Northwest of Scotland to raise money and awareness for Macmillan. Skypark tenant, ATV Extreme, is also involved in the event, as they are one of Glasgow’s best known dealers of Victory motorcycles.

We’ve included some recipes to inspire you, and look forward to seeing what you’ve cooked up on Monday 9th May. Find out more about the Breast Way Round and links to donate online to Macmillan: www.issuu.com/breastwayround/ docs/breastwayround

11

Skyline Spring 2011

Judi Dench's Rum and Chocolate Fudge

Martin Clunes' St Clementines Tray Bake

550g (20oz) caster sugar 550ml double cream 75g (2.5oz) liquid glucose 5ml (1 level tsp) rum flavouring 150g (5.3oz) milk chocolate flavour cake covering, melted

100g (3.5oz) butter, softened plus a little for greasing 175g (6oz) plain white flour 5ml (1 level tsp) baking powder 175g (6oz) caster sugar 2 large eggs 90ml (6 level tbsp) milk 5ml (1 level tsp) natural orange extract

1. Base line a 22cm square non-stick tin 2. Put the sugar, double cream and the liquid glucose in a heavy based large pan 3. Heat slowly together, stirring continually, until all the sugar is melted. Once the sugar is melted bring slowly to a boil stirring very occasionally and gently just to make sure the mixture does not burn 4. Boil gently (this may take about 20 minutes) until the mixture reaches a temperature of 118°C on a sugar thermometer or when the mixture forms a soft ball when a little is dropped from a teaspoon into cold water 5. Turn off the heat and add the rum flavouring and milk chocolate beat really well until smooth. Pour into the prepared tin.

Be very careful when pouring this, as it can be very hot 6. Leave the fudge to set overnight in the fridge. Turn out and cut into squares.

Tip Add a handful of raisins or chopped nuts for added luxury.

For the icing: Juice of 1 large lemon 100g (3.5oz) Golden caster sugar orange and lemon slices, to decorate 1. Preheat the oven to 180°C/fan oven 160°C/350°F/Gas Mark 4 2. Butter the sides and baseline a shallow oblong tin (about 18x28cm) with baking parchment 3. Place all the cake ingredients into a large mixing bowl. Preferably using an electric mixer beat the mixture for 4-5 minutes, or until the mixture drops easily off the spoon 4. Spoon the mixture into the tin and smooth the surface. Bake for 30-35 minutes, or until golden and firm to the touch.

Test by inserting a skewer into the centre if the cake, if it comes out clean, the cake is ready 5. While the cake is baking, make the icing. Beat together the lemon juice and sugar.

As soon as the cake comes out of the oven pour the mixture evenly over the cake, then leave to cool 6. Cut the cake into 16 squares. Top each one with the orange and lemon flavour slices.

Tip Make sure the butter is soft enough to beat before you start making the cake or it will not mix properly and the cake with not be as light.

Fearne Cotton's Carrot Cake 95g (3.25oz) plain white flour 22g (0.77oz) jumbo porridge oats 30g (1.05oz) Sugar 5ml (1 level tsp) baking powder 5ml (1 level tsp) bicarbonate of soda 5ml (1 level tsp) ground ginger 5ml (1 level tsp) ground cinnamon 5ml (1 level tsp) natural vanilla extract 5ml (1 level tsp) fresh orange zest 125g (4.4oz) grated carrots 2 egg whites, whisked 50g (1.7oz) skimmed condensed milk 15g (0.5oz) extra light spread For the topping: 250g (8.8oz) quark 60ml (4 level tbsps) icing sugar Zest of two lemons 30 ml (2 level tbsps) lemon juice 1. Preheat the oven to 180ºC/350ºF/ Gas Mark 4 2. Grease a loaf tin and place to one side 3. Put the dry ingredients in a mixing bowl and make a well in the centre 4. Place the egg whites, milk and extra light spread in another large bowl and mix well with a hand blender. Fold this mixture into the dry ingredients and mix thoroughly 5. Spoon the mixture into the loaf tin and bake in the oven for 35 minutes 6. Remove from the oven and leave to cool in the tin 7. Meanwhile make the frosted iced topping. Mix together all the topping ingredients. Remove the cake from the tin and spread the icing on top of the cake using a pallet knife.

Follow us on Facebook - Skypark Glasgow Twitter - SkyparkHQ

Issue 3 is coming in June 2011.

For comments and content please contact: Camille@skypark-glasgow.com

Skyline Online www.skypark-glasgow.com/news