A right old pounding
A right old pounding
BANK of England governor Mark Carney's speech in Edinburgh last week made big political waves but also produced ripples in the backwater of the Twittersphere.
According to Marplesmarbles, "they were selling Scottish pound notes on ebay a few years ago: they were worth £7.50!"
Proud Jock tweeted: "I can't personally see why we can't have our own bank and currency, we already have notes the English don't accept".
At which Marplesmarbles revealed: "I can beat that. Clydesdale Bank refused to accept their own £s in their branch at Piccadilly Circus."
Coffee insight
WE know many business people are coffee-fuelled so were interested to see Graham's The Family Dairy producing its own guide to java, featuring recipes and barista tips.
Executives at the company also revealed their personal tastes with managing director Robert Graham partial to a double macchiato after dinner and director Jean Graham enjoying an extra shot of a high roast coffee in her cappuccino.
Our personal favourite was chairman Robert Graham who enjoys coffee at all times of day but "always out of a cup and saucer".
We also liked the fact this "straight talking farmer" has his own frother to make perfect cappuccinos.
Old habits
THE Bottom Line was this week quizzing John McAdam, the Scot who heads Seattle-based technology firm F5 Networks, on the difference between doing business in the US and his native UK.
Mr McAdam, who has been in the States for 19 years, said there were no cultural barriers to Scots succeeding in the US, though he suggested the Scottish humour perhaps more quickly came to the fore.
He also said the Scottish accent tended to play well on a global stage, noting that in business "sometimes it helps".
Having steered F5 Networks to profits of $277m last year, and having served as its chief executive since July 2000, being a Scot in exile has clearly not held him back.
Born for the job
MACPHIE of Glenbervie revealed this week it is to diversify into wind energy but its core activity remains the production of foodstuff such as cake mixes and icing. So what better employer for one Ashley Baker, its head of research and development?
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article