1st Communion

ST COLUMBA’S PUPILS CELEBRATE 1st COMMUNION

Shona MacLean Preparations for this special day began in January when six pupils from St Columba’s Primary School, Fort William, began weekly sessions in school. This year has even more signifi cance with sessions being led by acting head teacher Shona MacLean using new resources being trialled by the Diocese and that, due to Covid-19, we have not been able to have First Communions since summer 2019.

The communicants were supported in their preparations by school staff , their families and prayer partners as well as members of the local parish – Father David Connor, Deacon Thomas Wynne and Kevin Cameron, Director of Music at Carfi n Grotto. The Parent Council also played an active role in arranging the First Communion breakfast in the Alexandra Hotel, decorating the room and arranging a piper to escort the children from St Mary’s over to the hotel.

The cake was donated by the chairperson of the parent council, Claire McIntosh. Each week there was a particular theme around developing the children’s knowledge and understanding of the messages in the Gospels, the signifi cance of various parts of the Mass and the link between the school, the parish and home. The home sessions were positively received.

The children have most enjoyed ending the home sessions with a hug and a snack. This reinforces the message that each child is loved and is provided for by their families and by God. On the day of receiving this sacrament of initiation, the children receive the Body and Blood of Christ for the fi rst time. The Body of Christ is consecrated bread that is symbolic of the promises held between God and his people. The act of receiving communion is a signifi cant milestone in the journey of faith our Communicants are undertaking. From now on, they are able to receive communion at any Mass they attend.

The Glencoe Boat Club Ski

On a fi ne April day, a crowd gathered at Glencoe Boat Club for the launching of a boat. Not just any boat, but a skiff hand-made from scratch especially for use by the club.

Musicians played, beautiful cakes were laid out and Father Roddy Johnson delivered a traditional blessing just before the launch. The carnival atmosphere and importance of the day was further enhanced with the arrival of similar skiff s from Seil, Appin and Loch Awe to pay tribute to the new vessel ‘Corrag’ - named after a witch reputed to live in Glencoe - and to welcome her to their number.

The event was the culmination of much work over many years, interrupted of course as many things were by the Covid pandemic. However, despite enforced delays the boat was completed demonstrating superb craftsmanship, with smooth and perfect lines.

Builder David Southcott takes up the story:

‘In early 2018, a member of the Glencoe Boat Club committee had been away on the east coast and came back to tell us about the Scottish Coastal Rowing St Ayles skiff s that seemed to be sprouting up everywhere.

‘The committee thought it would be a great idea for the club and community to encourage people to get out on the water, and a volunteer - me - set about the build. To do it properly, we needed a new shed, so one was sourced and built quickly. By May 2018 the shed was complete and the skiff kit, comprising plywood sheets, was on site. Build frames were loaned to us by Morvern Sailing Club, which had just completed its skiff , and other timber was kindly donated by local forester Ian Shaw.

‘That summer was spent assembling the frames and getting all the wooden parts

cut and prepared, but before the build proper could start, winter set in and the shed became too cold for the special epoxy glue to set properly. The project was therefore put on hold until spring 2019 when the planking of the skiff started in earnest.

‘Progress was swift during the summer and the hull was finished and turned right way up by August 2019.

‘The fit out was continued and by October the boat was largely complete. Oars, rudder and thwarts were made and fitted, but again, the cold winter weather was upon us and painting was deferred until spring 2020. Then, as we all know, Covid took over our lives.

‘Not to put too fine a point on it, for the next two years there was little or no progress. People’s hearts were just not in it and social distancing rules largely precluded any activity in the shed.

‘However, in November 2021, we made the huge commitment that, come what may, we would complete and launch our skiff by April 2022. A date for the launch was set and with some hard work by volunteers, the enormous task of painting and final fit out was completed with two weeks to spare.

‘The launch event on Saturday April 9 speaks for itself: a huge and enthusiastic audience of onlookers and participants, than three other visiting skiffs, live music, great food and good weather made for a fitting celebration for the arrival of what will be a huge new asset for the whole community.

‘I’m proud I played some small part in bringing this to fruition, but it would not have been possible without the huge input from other members and friends. Thank you everyone.

Tiger on the Wall is a ‘pop-up’ restaurant that brings you classic Indian and Oriental dishes, two very popular cuisines of Asia. Our authentic dishes, full of exotic spices and flavours, are prepared with the freshest of produce. We hope you enjoy our delicious meals that will spice up your life!

INDIAN SELECTIONS

STARTERS

Crunchy Lentil Bites - 750

Yellow lentil bites~ served with a coconut mustard seed dip. Chicken Tikka - 8.50

Tandoori spiced chicken pieces cooked in a hot clay oven. served with mint and coriander chutney. Vegetable Samosas - 8.50

A fried pastry with a savoury filling of spiced potatoes and vegetables.

MAINS

Dal Makhani - 12.50

North Indian slow cooked black lentil curry:

Paneer and Vegetable

Makhanwala - 12.00

Creamy tomato gravy with vegetables and cottage cheese. Rajma Masala - 11.50

Red kidney beans simmered in a gravy of onions. tomatoes, spices and herbs. Vegetable Korma - 11.50

Creamy mild curry with vegetables. Chicken Korma - 13.00

Creamy mild curry with chicken Chicken Tikka Masala - 13.50

Chargrilled chicken in a spicy chilli, onion and tomato gravy. Classic Butter Chicken - 13.50

Cha:rgrilled chicken in a rich tomato gravy. Chicken Hyderabadi - 13.00

Chicken in an aromatic gravy of coconut, coriander and green chillies. King Prawn Moilee - 14.50

Prawns tempered with turmeric, mustard and curry leaves in a coconut milk gravy.

Roasted Cauliflower and

Potato Biryani - 12.50

Basmati rice with spiced cauliilower and potato, served with raita. Chicken Biryani - 14.50

Basmati rice with spicy marinated chicken and caramelized onions, served with raita.

ACCOMPANIMENTS

Butter Garlic Naan - 2.50 Plain Naan - 1.50 Steamed Basmati Rice - 2.00 Raita - 350 Poppadum - 2.50

KIDS MENU

Chicken Tenders and Fries - 7.00 Fish Fingers and Fries - 7.50 Fries - 4.50

PIZZAS

Margherita - 10.50

Classic tomato and cheese. Out in the Wild - 11.50

Chorizo, Italian sausage, bam, mozzarella and mustard greens. Chicken Tikka Masala - 11.50

Shredded tandoori spiced chicken, red onions and coriander. Black Sheeper - 15.50

Pepperoni, onion. mozzarella and garlic. Veggie Supreme - 11.50

Peppers, onions, mushrooms, olives and jalapeno slices.

DESSERTS

Chocolate Cake - 6.50 Baked Cheesecake - 6.50 Gulab Jamun - 6.50

Fried dumplings in a sweet syrup, served with vanilla ice cream.

Prices include VAT. A discretionary 10% service charge will be added to your bill.

Vegetarian Dishes | Gluten Free Dishes | Vegan Dishes | Mildly Spicy | Spicy

ORIENTAL SELECTIONS

STARTERS

Oyster Chilli Chicken - 8.00 | Beef - 8.50

Chicken or beef tossed in oyster chilli sauce, sugar snap peas and pak choy. Vegetable Spring Rolls - 6.50

Crunchy vegetables in a crisp fried wonton sheet, served with sweet chilli sauce.

Salt and Pepper

Chicken - 8.00 | King Prawns - 8.50

Wok fried chicken or king prawns with onions and sweet peppers.

MAINS

Hot Garlic Tofu - 10.50 Chicken - 11.50 | KingPrawns - 14.00

Wok fried tofu or chicken or king prawns tossed in a spicy chilli garlic sauce.

Thai Red Curry

Chicken | Beef - 12.50 | King Prawns - 14.00

Thai spiced red cuny cooked with creamy coconut Sweet & Sour Vegetables - 9.50 | Tofu - 10.50 Chicken - 11.50

A sweet and sour aromatic sauce with onions and sweet peppers. Asian Greens - 8.00

Wok tossed Oriental vegetables.

RICE & NOODLES Fried Rice - 7.50

Stir fried rice tossed with vegetables. Hakka Noodles - 8.50

Stir fried wheat noodles tossed with vegetables. Add item to rice or noodles: Egg - 50 | Chicken - 2.00 | King Prawns - 3.00

BEVERAGES

Mango Lassi - 4.50 Coca-Cola 330ml - 3.00 Diet Coke 330ml - 3.00 Sprite 330ml - 3.00 Fanta Orange 330ml - 3.00 Tonic Water 125ml - 2.00 Light Tonic Water 125m1 - 2.00 Soda 200ml - 2.00 Lemonade 200ml - 2.00 Ginger Ale 200m1- 3.00 lrn Bru | Diet 330m1- 3.50 Red Bull 250m1 - 3.50 Appletiser 275ml- 3.50 J2o 275ml - 3.50

Orange & Passion Fruit Apple & Raspbeny Still | Sparkling Water 330ml - 2.50 | 750ml - 4.50 Juices 250m1 - 3.50

Orange Cranberry Apple

COFFEE

Americano- 3.50 Cappucino- 3.50 Cafe Latte- 3.50 Flat White- 3.50 Cafe Mocha- 3.50 Single Espresso- 3.00 Double Espresso- 4.00

TEA

Pot for one-3.50 Pot for two- 5.50

English Breakfast Earl Grey Chamomile Highland Green Tea Darjeeling

FRESHLY BREWED TEA

Cutting Chai - 3.50

(Authentic Masala Chai) Lemon&. Ginger- 3.50 HOT CHOCOLATE - 4.00 Add: Marshmallows and Cream- 0.50

FOR TAKEAWAYS, PLEASE CALL 01397700450

FOOD ALLERGIES AND INTOLERANCES: All our dishes are prepared in kitchens where nuts, flour etc. are commonly used, so unfortunately we cannot guarantee that our dishes will be free of traces of these products. Olives may contain stones. Fish and meat dishes may contain bones, and all dishes may contain items not mentioned in the menu descriptions. Before you order your food and drinks, please speak to our staff if you want to know about our ingredients.