The Courier & Advertiser (Angus and Dundee)
On this day
1872: The first English FA Cup Final took place. Wanderers, a team formed by university and ex-public school players, beat the Royal Engineers 1-0 at The Oval in London.
1888: The first recorded sale of a manufactured motor car was to Emile Roger of Paris, who bought a petrol-driven Benz.
1900: Sir Arthur Evans uncovered the ancient city of Knossos, Crete.
1926: The first liquid-fuelled rocket was demonstrated in the US, by Dr Robert H Goddard.
1935: Hitler renounced the Versailles Treaty and reintroduced conscription.
1947: Almost 600,000 acres of farming land were submerged by floodwater on the Fens as the River Ouse overflowed and a million sheep died. The storm damage bill came to more than £20 million.
1971: Boxer Henry Cooper announced his retirement after losing his title to Joe Bugner.
1988: A Loyalist gunman opened fire indiscriminately and hurled grenades into a crowd of mourners at an IRA funeral for three people killed by the SAS in Gibraltar 10 days before.
1998: Beef exports from Northern Ireland were to resume after a three-year ban stemming from the BSE crisis.
ON THIS DAY LAST YEAR: Prime Minister Boris Johnson gives his first daily No 10 press conference, calling on the public to stay away from pubs, clubs and theatres and to avoid all nonessential contacts and travel due to the spread of coronavirus.
An ambitious new collaborative initiative to help the next generation of entrepreneurs achieve success in the food and drink industry has been launched by three Scottish higher education institutions.
Developed by Edinburgh’s Queen Margaret University, Dundee’s Abertay University and Scotland’s Rural College (SRUC), a new initiative called Thrive will aim to attract and nurture fresh talent in the food and drink sector.
Aiming to address a major issue outlined in the Scotland Food and Drink Ambition 2030, the initiative will look to create a renewed culture of innovation in the sector.
It will also aim to help students and recent graduates gain a clear understanding of what is required to enter the food and drink sector by learning from both academics from all three institutions and industry professionals, through intensive weekend sessions.
Thrive will run intensive online workshops over two weekends on November 6 and 13, to help students and recent graduates from the three institutions gain essential entry-level knowledge, as well as the business and technical skills that are necessary to take an idea from concept to product or service development.
Participants will also benefit from an outstanding educational experience with access to workshops on new product development, food technology, marketing, business and pitching along with legislation, financial planning and general business support information.
Chef Barry Bryson, who graduated from SRUC and now runs his own catering business in Edinburgh, says he believes the Thrive initiative will have a positive impact on the future of the industry.
He said: “I am delighted to learn of this new initiative and hope it achieves the positive impact I think it has the potential to create within the industry.
“As a former SRUC student, I can say with complete confidence that they really helped me understand the environment I would go into professionally later on, so I think this new collaborative idea will help set the scene for a strong future hospitality sector.
“Broadening out student knowledge by including industry professionals as well as academics means a much wider viewpoint and could help students identify the kitchens and environments they’d like to work in at an early stage of their careers.
“I also think that the key to achieving the long-term aims of the Scottish hospitality sector should be increased standards and skills across the spectrum of all kitchens, not just the top tier.
“We need to broaden the conversation about working in the industry and make it more inclusive, more direct between professionals and also more entrepreneurial, as I myself found this was the best way forwards.”
Dr Jonathan Wilkin, a senior lecturer in new product development at Abertay University, said: “We are delighted to be bringing our extensive experience in food innovation and new product development to this project.
“The food and drink industry is massively important to Scotland’s economy and finding unique, creative and sustainable ways to produce and promote our nation’s excellent products is vital to the sector’s success.”