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Tag: interview
17 days ago
tech.eu

Veteran investor Anne Glover (Amadeus Capital) on Europe's chance to shine in deep tech

Amadeus Capital Partners has been investing in technology-enabled products and services for nearly three decades. Fou...

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about 1 month ago
tech.eu

Making clean, scalable fusion power plants a reality: An interview with Proxima co-founder and CE...

Have a listen to our interview with Francesco Sciortino, whose deep tech company Proxima Fusion aims to build an enti...

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8 months ago
leinsterleader.ie

No rest for the Wicked: Meet the Kildare carpenter working on the upcoming film

Starting from humble beginnings in Clane, Kildare man and experienced carpenter Ciarán Canning is now working on a Ho...

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8 months ago
tech.eu

A decade in, what's next for UK-born digital identity verification software scale-up Onfido? CEO ...

https://www.youtube.com/watch?v=8X-xogFWI2A Founded in London back in 2012, Onfido has become one of the global leade...

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9 months ago
tech.eu

Argentinian tech giant Globant plans to double down on Europe: A chat with Fernando Matzkin, who'...

https://www.youtube.com/watch?v=52qU-dBYh7c Globant may not be a household name in the global tech field, but arguabl...

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11 months ago
housesodadotcom.wordpress.com

LOUDER THAN WORDS – THE LEGACY OF THE ART OF PINK FLOYD

Not known for being an attractive band, Pink Floyd have certainly made an impact visually.

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11 months ago
foodanddrink.scotsman.com

Aberdeen nutrition expert Scott Baptie on The Ultimate Protein Handbook and being a Men's Fitness...

When I speak to Scott Baptie, 37, he’s been writing poetry using artificial intelligence. So that he has a few verses...

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about 1 year ago
foodanddrink.scotsman.com

Divino Edinburgh chef Andrea Calistro on his food loves and hates

What’s your favourite ingredient? Just like asking for my favourite song, it’s pretty much impossible to give an answ...

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about 1 year ago
foodanddrink.scotsman.com

Celentano's Glasgow co-founder Dean Parker on his love of toasties, Sriracha and Inver

What’s your favourite ingredient? This is a bit of a rogue one, but it has to be whey. It’s a byproduct, produced whe...

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about 1 year ago
tech.eu

Video: Babbel CEO Arne Schepker on 'real' language learning, failing forward after a botched 2021...

https://www.youtube.com/watch?v=-WirhFgNwIs Babbel, the edtech company behind the eponymous popular subscription-base...

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about 1 year ago
tech.eu

Zooming in on European tech VC and LP trends: An interview with Target Global Partner and Head of...

https://www.youtube.com/watch?v=iPz5vxRHCUc Last Friday was an interesting day to talk to Pedro Barros, a Partner at ...

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about 1 year ago
foodanddrink.scotsman.com

Isle of Skye's Cafe Cuil owner and head chef shares her food loves and hates

What’s your favourite ingredient? Skye langoustines. There is something so satisfying about collecting them from Calu...

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about 1 year ago
foodanddrink.scotsman.com

The Palmerston, Edinburgh: Chef patron, Lloyd Morse, answers our food questions.

What’s your favourite ingredient? A multitude of herbs. We add a massive bundle of ‘hard’ herbs, including rosemary, ...

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about 1 year ago
foodanddrink.scotsman.com

Flavour Profile: Antonio Cozzolino, head chef of Banca di Roma, opening in Glasgow this March

What’s your favourite ingredient? It will come as no shock that I’m going for olive oil. It is a really versatile ing...

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about 1 year ago
foodanddrink.scotsman.com

Flavour Profile: Modou Diagne, chef patron of 111 by Modou, Glasgow

What’s your favourite ingredient?It would have to be fish, used in curries, pies, paellas, or simply cooked and seaso...

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over 1 year ago
foodanddrink.scotsman.com

Flavour Profile Q&A: Gavin McGill, executive chef of SimpsInns in Ayrshire | Scotsman Food and Drink

What’s your favourite ingredient and why? You can’t beat the quality and flavour of Ayrshire bacon. We get ours from ...

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over 1 year ago
foodanddrink.scotsman.com

Food Q&A: MasterChef: The Professionals 2022 contestant Sagar Massey | Scotsman Food and Drink

What’s your favourite ingredient? Fish. I am especially enjoying working with scallops and halibut this season. The s...

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over 1 year ago
foodanddrink.scotsman.com

Flavour Profile Q&A: Rory Stone, director of Highland Fine Cheeses | Scotsman Food and Drink

What’s your favourite ingredient? Walnut oil for salads and anything from my spice cupboard for curries. And wine, bu...

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over 1 year ago
foodanddrink.scotsman.com

Habibur Khan, managing partner of The Radhuni, Loanhead, answers our food questions | Scotsman Fo...

What’s your favourite ingredient? Javentry-mace, the dried shell of the nutmeg, gives the perfect aroma to fried pila...

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over 1 year ago
foodanddrink.scotsman.com

Nick Nairn interview

Nick and Julia Nairn discuss the fire in the Bridge of Allan restaurant, discovering their green fingers and the impe...

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over 1 year ago
theverge.com

Porter Robinson on crafting a new anthem for League of Legends

You can listen to the song right now — and watch the video.

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almost 2 years ago
cgmagonline.com

Mark Little and His Demons

Mark Little sits down with CGMagazine to discuss Gary and His Demons exploring how the show came to be, and what is n...

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almost 2 years ago
theverge.com

The Callisto Protocol’s director on his return to horror: ‘I don’t know what too scary is’

Things get gruesome.

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almost 2 years ago
theverge.com

Love, Death and Robots’ most beautiful episode was "a love letter to Moebius"

An inside look at the animated short.

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almost 2 years ago
foodanddrink.scotsman.com

Day with Matthew Algie's expert

Day in the Life with Dr Eduarda Christovam of Matthew Algie Coffee based in Glasgow

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almost 2 years ago
foodanddrink.scotsman.com

Q&A: Graham Omand,Lagg Distillery

Flavour Profile Q&A with Graham Omand of the new Lagg Distillery on the Isle of Arran

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almost 2 years ago
foodanddrink.scotsman.com

Kenny Zhong interview

Flavour Profile Q&A with Kenny Zhong, the owner and head chef at Edinburgh restaurant Kenji Sushi and Bentoya

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almost 2 years ago
theverge.com

How Hatching’s charmingly terrifying monster was brought to life

A behind-the-scenes look

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almost 2 years ago
theverge.com

Netflix anime Bubble turns post-apocalyptic Tokyo into a colorful playground

It’s streaming now.

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almost 2 years ago
foodanddrink.scotsman.com

Q&A: Craig Byiers of Links House

Flavour Profile Q&A with Craig Byiers, executive chef of Links House at Royal Dornoch

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about 2 years ago
foodanddrink.scotsman.com

Queen's House opens

We find out more about Queen's House in Bridge of Allan from its co-owner, Graham Suttle

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about 2 years ago
theverge.com

How Microsoft built its smart Surface camera

Microsoft built its own smart AI features and hardware.

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about 2 years ago
theverge.com

The creators of Triangle Strategy know it has a weird name

An interview about the new strategy game on the Switch

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about 2 years ago
foodanddrink.scotsman.com

Q&A: Julie Dalton, owner of Hatch

Flavour Profile Q&A with Julie Dalton, the owner of Hatch and The Adamson in St Andrews

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about 2 years ago
theverge.com

How God of War’s impressive PC port came to life

Out now on Steam and the EGS.

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about 2 years ago
theverge.com

Belle director Mamoru Hosoda on creating a metaverse fairy tale

A chat about anime and the internet.

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about 2 years ago
thestar.com

Opinion | After humiliating a cowardly Ted Cruz, Tucker Carlson is now the Republican kingmaker w...

Carlson was in control from the start. Cruz was in retreat to the end of their interview. It was like watching a cat ...

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over 2 years ago
foodanddrink.scotsman.com

Q&A: Stefano Pieraccini

Flavour Profile Q&A with Stefano Pieraccini of The Rocca Group, who own Rico's in Edinburgh and the Seafood Ristorant...

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over 2 years ago
theverge.com

Masahiro Sakurai on the future of Smash: ‘I’ve been doing too much of the work myself’

Where does Smash go from here?

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