April’s issue: out now!

As this issue is sandwiched between two major musical events (namely the Schools’ music festival and the 37th Shetland Folk Festival) it seemed fitting to go for an all-out musical extravaganza. Whatever your musical taste, you’ll surely find something in here to make your heart sing.
This has been an easy issue to put together. Why? Well, Shetland is so ridiculously well-endowed with musical talent that you really don’t have to look very hard for interesting people and stories to feature.

So, what have we got for you this month? Chris Cope visits local music promoters Neil Riddell and Davie Gardener to find out just what this glamorous sounding job entails. Louise Johnson, Folk Festival Committee member, gives us a preview of what we can expect from this year’s Folk Festival. (Tip: it sounds stupendous – get these armbands right now if you haven’t already done so!) If you fancy winning a free Folk Festival pass, then turn straight to our competition page.

This month, you can dip into the quirky world of local band Big Time Quell, take a visual tour of Tommy Isbister’s fiddle workshop, and learn the intriguing story of Heavy Metal Buffet TV. We also go behind the scenes at the Shetland Community and Training Orchestra and hear about the BBC Ten Pieces Event from one of the young participants.

There are musical blasts from the past too – don’t miss John Coutts’ stunning musical images from the 1960s and check out our Life Story feature to hear from two local legends.

Music is the food of love, but all the tunes in the world won’t fill an empty stomach, so if you’re feeling peckish head straight for our food column on page 28. Our distinguished guest this month is Bruce Gilardi from Walls Bakery, who has kindly shared a delicious recipe for rhubarb torte. If Bruce’s bread is anything to go by, this is going to be good.

Wishing all our readers a wonderful April filled with music and merriment. Next month we’ll be courting controversy with our “Issues issue”. Looking forward to it already! See you in May.

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1 Comment

  1. Well, instead of a Rhubarb Torte, it would be great to know how Bruce Gilardi manage to make “real bread without additives” when the flour he’s using is full of additives. “That’s a kind of magic” or that’s a kind of fraud.

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