The unexpected ups and downs of radio presenting in the Highlands

One time I switched on to Two Lochs Radio to find a lady in despair looking at a ruined pie dish. “I don’t know what to suggest, Glenys,” said one of the station’s 38 volunteer presenters. “But I definitely think you should take it back. Pyrex is supposed

Sunday Brunch With Mike
Two Lochs Radio, 106
and 106.6FM

“It’s such a dire day at the moment, it’s unbelievable. I imagine you’re going to stay in but if you’re still in your PJs, remember it’s actually probably not the time you thought it was.”

DJ Mike is manning Two Lochs Radio at 11am on clocks-back Sunday, with the St Jude’s Day storm brewing. He squints, Magoo-like, at the darkening loch. “Has anyone thought about my quiz yet?” On the community broadcaster for the Wester Ross area in the Highlands, Mike gets unnecessarily anxious about feedback or requests.

Undirected, his music can range bewilderingly from rap to “The Ballad of Frank Spencer” but there is little doubting his tact. “Nobody’s come in with an answer yet,” he says, transmitting with great delicacy only a millisecond of umbrage. “So here are the questions again: what 2002 novel by Alice Sebold is the story of a teenage girl who after being murdered watches from heaven as her family and friends struggle to move on with their lives, while she comes to terms with her own death? And, the Aberdeen terrier is better known as what kind of dog?” I suck my pencil. This is absolutely my kind of quiz.

TLR is ten years old this month. Now followed by over 2,000 listeners in the region and several hundred online across the world, it forever conveys a sense that all fences can be mended with a cup of instant around the table, while also remaining a very serious little operation, running all the necessary local notices and magnificently inclusive updates concerning the various trials of its listeners. One time I switched on to find a lady in despair looking at a ruined pie dish. “I don’t know what to suggest, Glenys,” said one of the station’s 38 volunteer presenters. “But I definitely think you should take it back. Pyrex is supposed to be unbreakable.”

At last, a text to the studio! It’s Doreen, requesting “You Don’t Bring Me Flowers”. Mike pauses. One senses that: a) he knows Doreen and everyone at Doreen’s house, and that this presents a major problem because b) he is keenly aware the lyrics to “You Don’t Bring Me Flowers” are written to sound sad but are in fact unconscionably violent and bitter (“You hardly talk to me when I walk through the door at the end of the day/you just roll over and turn out the light”).

Bringing Barbra Streisand – she of the terrifyingly manicured nails – into a marital dispute? Now that is violent. Mike blanches. “Dennis,” he says quietly, cutting to the chase. “I think the message is very, very clear. You’re going to have get your finger out and get some flowers.”

The best of broadcasting from the Scottish highlands. Image: Getty

Antonia Quirke is an author and journalist. She is a presenter on The Film Programme and Pick of the Week (Radio 4) and Film 2015 and The One Show (BBC 1). She writes a column on radio for the New Statesman.

This article first appeared in the 30 October 2013 issue of the New Statesman, Should you bother to vote?

NANCY JO IACOI/GALLERY STOCK
Show Hide image

There are only two rules for an evening drink: it must be bitter, and it must be cold

A Negroni is the aperitif of choice in bars everywhere from London to Palermo - and no wonder.

The aperitif has the odd distinction of being the only alcohol that can always rely on a sober audience: it is the opener, the stimulant, a spur to the appetite for good food and good conversation. This preparatory beverage is considered the height of sophistication, and certainly nobody labouring in field or factory ever required a pep to their evening appetite. Still, to take a drink before one starts drinking is hardly clever behaviour. So why do it?

One reason is surely the wish to separate the working day from the evening’s leisure, an increasingly pressing matter as we lose the ability to switch off. This may change the nature of the aperitif, which was generally supposed to be light, in alcohol and character. Once, one was expected to quaff a pre-dinner drink and go in to dine with faculties and taste buds intact; now, it might be more important for those who want an uninterrupted meal to get preprandially plastered. That way, your colleagues may contact you but they won’t get much sense out of you, and pretty soon they’ll give up and bother someone else.

The nicest thing about the aperitif, and the most dangerous, is that it doesn’t follow rules. It’s meant to be low in alcohol, but nobody ever accused a gin and tonic or a Negroni (Campari, gin and vermouth in equal portions) of that failing; and sherry, which is a fabulous aperitif (not least because you can keep drinking it until the meal or the bottle ends), has more degrees of alcohol than most wines. An aperitif should not be heavily perfumed or flavoured, for fear of spoiling your palate, yet some people love pastis, the French aniseed drink that goes cloudy in water, and that you can practically smell across the Channel. They say the scent actually enhances appetite.

Really only two rules apply. An aperitif should be bitter – or, at any rate, it shouldn’t be sweet, whatever the fans of red vermouth may tell you. And it must be cold. Warm drinks such as Cognac and port are for after dinner. Not for nothing did Édith Piaf warble, in “Mon apéro”, about drowning her amorous disappointments in aperitifs: fail to cool your passions before sharing a table, and you belong with the barbarians.

On the other hand, conversing with your nearest over a small snack and an appropriate beverage, beyond the office and before the courtesies and complications of the dinner table, is the essence of cultured behaviour. If, as is sometimes thought, civilisation has a pinnacle, surely it has a chilled apéro carefully balanced on top.

The received wisdom is that the French and Italians, with their apéritifs and aperitivos, are the experts in these kinds of drinks. Certainly the latter are partial to their Aperol spritzes, and the former to such horrid, wine-based tipples as Lillet and Dubonnet. But the English are good at gin and the Americans invented the Martini. As for Spain, tapas were originally snacks atop a covering that kept the flies out of one’s pre-dinner drink: tapa means lid.

Everywhere, it seems, as evening approaches, people crave a drink that in turn will make them salivate: bitterness, the experts tell us, prepares the mouth to welcome food. The word “bitter” may come from “bite”, in which case the aperitif’s place before dinner is assured.

I like to think that a good one enables the drinker to drown all sour feelings, and go in to dinner cleansed and purified. Fanciful, perhaps. But what better lure to fancy than a beverage that exists only to bring on the evening’s pleasures?

Nina Caplan is the Louis Roederer Pio Cesare Food and Wine Writer of the Year

Nina Caplan is the 2014 Fortnum & Mason Drink Writer of the Year and 2014 Louis Roederer International Wine Columnist of the Year for her columns on drink in the New Statesman. She tweets as @NinaCaplan.

This article first appeared in the 22 September 2016 issue of the New Statesman, The New Times