Great Britain

The Magical Creatures of Blackmuir Wood in Strathpeffer

August 9, 2011 Jack 1

The lilac grasses in front of us rustled and swayed with just a bit more vigour than if the movement had been caused by a gentle summer’s breeze. It was enough to draw our eyes to a vision that stopped us dead in our tracks and stole the breath from our bodies. […]

Costa Brava

The Wines of Celler Martín Faixó

August 6, 2011 Andy 1

“Before the olives, the mountains were covered with grapes”, says Rafa Martín, “This is what our grandparents did. We want to restore the mountains to the way they were when our grandparents worked them and to make the wine that was here before.” […]

Great Britain

A Taste of Urban Grit – Glasgow in Photos

August 5, 2011 Jack 0

Mad, bad and dangerous to know. That’s what I thought about Glasgow growing up ‘doon the water’ in Rothesay. It always felt as though there was an undercurrent of violence simmering just beneath the surface… […]


Strathpeffer, a Scottish Enigma

August 3, 2011 Andy 3

Wandering through Glasgow I’d come across a replica of Dr Who’s Tardis. Arriving at the little spa town of Strathpeffer, I wondered if I’d accidentally stepped inside the iconic time machine… […]


A Taste of Urban Grit, Manchester in Photos

August 2, 2011 Jack 1

There is beauty in the beast. It might not always be obvious but it is there in the twinkling neon reflections in an oil stained puddle at the kerb or in the soot blackened red bricks of old industrial factories whose… […]


Low Cost Festival 2011, Friday Night and the Beat Goes On

August 2, 2011 Andy 0

It’s half past midnight in Benidorm and it’s hot and sticky as I stand front of stage where Catpeople have just started their set. The post-punk, Indie revival band are greeted with rapturous applause from the crowds as they turn in a polished and tight performance that sets the bar high for the impressive line-up to come. […]

Costa Brava

El Bulli Restaurant, In Ferran We Trust

July 31, 2011 Jack 4

Ferran Adriá approaches the chef in front of me. He inserts the tip of a pair of tweezers into what looks like a miniature uncooked egg with a pea instead of yolk. He tastes it, says something to the chef and smiles. I feel relieved on the chef’s behalf. […]