The little-known reason Scots should love BATS and why they're a lifesaver in the garden this summer
BATS AMAZING The little-known reason Scots should love BATS and why they're a lifesaver in the garden this summer
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KING Charles is to provide a new home for bats at his Scottish mansion so work can go ahead.
Surveys found evidence of potential roosting sites after he applied for permission to build a luxury wedding venue in Dumfries House near Cumnock, Ayrshire, where bat boxes have now been installed in the grounds of the A-listed building.
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The common pipistrelle is having to fight for survival.
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A cloud of dreaded midges, that can blight any summer event.
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Dr Joe Nunez-Mino is one of the UK's top bat experts.
But The King isn't the only one to be left in a flap over bats with a £100million 'bat tunnel' also constructed for the controversial HS2 rail line in Buckinghamshire.
Chief Features Writer MATT BENDORIS speaks to a top conservationist about why we need to help these nocturnal flying mammals.
DOCTOR Joe Nunez-Mino has many reasons why a thriving bat population is good for the environment but one should endear them to Scots more than others - their voracious appetite for midges.
As the biting insects continue to cause havoc at family barbecues and day-trips this summer, the one thing helping to keep them at bay are Scotland's airborne mammals.
And Dr Joe from the Bat Conservation Trust insists that our nine species of resident bats help in many other ways too.
He said: 'We can only estimate but we do know bats eat a lot of insects, each individual bat eating hundreds or even thousands (of midges) every night.
'Different bat species specialise in eating different insects, from biting insects like midges through to moths, including some insects that damage crops and gardens.
'To give one example, a study published last year estimated that bats in apple orchards reduce the total weight of apples damaged by codling moths by 50 per cent.'
In the UK all bat species and their roosts are legally protected by both European legislation and domestic laws including Conservation of Habitats and Species Regulations (2017).
But since the Wildlife and Countryside Act of 1981 it has been a criminal offence to disturb a structure or place bats use for shelter or protection.
'He is spooked' - Moment The Open commentator hides under his jacket as BAT invades broadcasting booth at Portrush
It means DIY and commercial builders have to carry out expensive bat surveys costing several thousands - or more if the mammals are found and need to be removed.
Dr Joe said: 'There is a cost associated with protecting the environment just like there is with health and safety or protecting historical heritage.
'While we as an organisation don't have any control or influence on the costs of bat surveys, we have worked with some Statutory Nature Conservation Organisations (SNCO) to streamline the process where possible.
'To avoid delays, it's important to take bats into account from the earliest stages of planning work.'
He adds: 'Having a bat roost does not prevent developing a property, bats just need to be taken into account as part of the process. Householders should seek advice from their SNCO.'
However Dr Joe believes that bats get a bad press including the 1km long bat tunnel in Buckinghamshire that added an extra £100million to the runaway cost of the HS2 rail line.
He said: 'We were not involved in the process. However, we do know that multiple cross-party inquiries have found that HS2's delays and cost overruns stem from mismanagement, not nature protections.
'HS2 did not carry out a timely strategic environmental assessment which could have identified viable alternatives that could have avoided significant expenditure and delay.'
While in 2002 Scottish wildlife artist David McRae, 56, from Tayside, died from rabies after being bitten by a bat - it was the first case of indigenous rabies in the UK in 100 years.
Dr Joe said: 'Two rabies-related viruses have been detected in two bat species in the UK and in only a very small number of individuals.
'If someone is bitten, licked, nipped or scratched by a bat they should wash and disinfect the area and urgently seek medical treatment.
'The NHS has said prompt post-exposure vaccinations have been 100 per cent effective in preventing the disease.'
But Dr Joe believes that work done by organisations like his and the stringent laws are helping bats, which have been in decline, to slowly make a recovery.
BATS HAVE DELAYED HOUSE DEMOLITION BUT I STILL WANT TO PROTECT THEM
LAST March my wife and I bought an uninhabitable bungalow on Scotland's West Coast and wanted to pull it down before it fell down and replace it with a shiny new build.
But 16 months on there hasn't even been a spade in the ground because late on in the planning process it was suddenly announced we needed a bat survey.
The problem was by the time we were informed last year, the flying mammals would be hibernating for the winter and a dusk survey - with infrared cameras and sound equipment - couldn't be carried out until the spring.
In the end we didn't have any roosting bats, but it has added a £1,800 bill to the project we hadn't budgeted for.
Someone else in the area wasn't so lucky and it cost them £5,000 to have their bats removed by an ecologist.
But surely with all the technology now available there has to be a quicker - and far cheaper - way of checking where they are roosting, so people can get on with their projects?
And when I do finally get my new house built any neighbourhood bats are more than welcome to come and live rent free.
He explains: 'All bat species have suffered historical declines in population numbers but we have seen signs of initial recovery in some species.
'We are currently able to monitor five of the nine resident bat species in Scotland through the National Bat Monitoring Program.
'Of these five, four species - Daubenton's bat, Natterer's bat, common pipistrelle and brown long-eared bat - show no significant change since the base line year of 1999 and one species has increased - soprano pipistrelle.
'Bat conservation is important because they are a vital part of our natural heritage which make up around a quarter of our mammal species and they also play a critical role in the ecosystem.
'There is very good evidence that bat populations help to reduce the need for pesticides which ultimately harms the health of other wildlife and people too.'
He adds: 'Scotland would have a lot more midges and other insects without them.'
*For more information on the Bat Conservation Trust visit bats.org.uk
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Leader Live
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Daily Mail
2 days ago
- Daily Mail
Eight super simple Middle Eastern recipes from Sunday Brunch chef Sabrina Ghayour
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The yogurt also works well with shop-bought vegetable crisps, raw carrot sticks and other crudités. 1kg carrots, peeled olive oil, for drizzling sea salt flakes and freshly ground black pepper For the za'atar yogurt 250g thick Greek yogurt 1 heaped tbsp za'atar, plus extra to serve finely grated zest of 1 and juice of ½ an unwaxed lemon 1 tsp garlic granules 1 Preheat the oven to 180C/160C fan/gas 4. Line your largest baking tray with baking paper. 2 To prepare the carrots, trim the root end of each with a diagonal cut, then use a Y-shaped peeler to shave each carrot into long slices, or use a sharp knife to thinly slice them as best you can. Place the slices on a clean tea towel and dry off as much of the moisture as possible. 3 Spread the carrot slices out on the lined tray, drizzle with some olive oil (but not too much) and bake for 25-30 minutes until crispy – check after 22 minutes to ensure they are not burning, as every oven varies. Remove from the oven, season generously with salt and leave to cool. 4 Mix all the yogurt ingredients together in a bowl and season generously with salt and pepper. Spread onto a platter or plate, finish with a drizzle of olive oil and a little za'atar, then top with the carrot chips and serve. PINEAPPLE, SPICED CARAMEL & THYME TARTE TATIN Tarte tatin has to be one of my favourite desserts of all time. Apples aren't the only fruit that deliver great results – pineapple is also fantastic and marries well with my love of spice. This is delicious served warm with whipped cream, custard or ice cream. SERVES 6 plain flour, for dusting 500g block of puff pastry 150g caster sugar ½ tsp ground cinnamon ½ tsp freshly ground black pepper leaves from 4 sprigs of thyme 500g fresh pineapple (avoid canned), thinly sliced 25g unsalted butter, cut into small pieces 1 Preheat the oven to 200C/ 180C fan/gas mark 6. 2 Select a large ovenproof frying pan for your tarte tatin. Dust a clean work surface with a little flour and roll the puff pastry out into a circle slightly larger than your pan. 3 Put the pan over a medium heat, scatter the sugar evenly over the base and sprinkle the cinnamon, pepper and thyme leaves evenly over the top. Once the pan heats up, swirl the sugar around in the pan (don't stir) until it has dissolved and turns a deep caramel colour. Arrange the pineapple slices nicely in the pan (this will be the top of your tart), then add the butter around the pineapple, turn the heat up a little and cook for a few minutes until the pineapple starts to caramelise on all sides, shaking the pan occasionally to prevent the pineapple from sticking. 4 Remove the pan from the heat and place your pastry circle on top, tucking the edges carefully all round the inside of the pan, being careful not to burn your fingers on the hot caramel. Bake on the top shelf of the oven for 25-30 minutes until the pastry is puffed up and deeply golden brown. 5 Wearing oven gloves, remove the pan from the oven, then place a serving plate larger than the pan over it. Carefully flip the pan and plate over together to turn the tart out on to the plate, and serve. TOMATO, CUMIN & ROASTED VEGETABLE PILAF Rice has always been a staple in my culture and my own diet. All the varieties, colours and different recipes – I just love them all. I also think rice can make a spectacular dish in its own right and not just as a side dish, and this vibrant and flavourful pilaf could certainly be the star of the show. But you can, of course, also serve it with roasted meats, fish, seafood or grilled halloumi and a myriad of stews and curries. It's also a great way to sneak lots of fresh vegetables into your cooking without the resistance often encountered when catering for a family. SERVES 6 1 large aubergine, quartered lengthways and cut into chunks 1cm thick 1 large or 2 small courgettes, quartered lengthways and cut into chunks 1cm thick 1 red pepper, cored, deseeded and cut into strips 1cm wide, then diced 1 yellow pepper, cored, deseeded and diced into 1cm cubes 1 tbsp dried wild oregano olive oil 1 large onion, finely chopped 6 fat garlic cloves, finely chopped 2 tsp cumin seeds 2 tsp ground turmeric 4 tbsp tomato purée 300g basmati rice 50g butter, cut into small cubes 450ml cold water Maldon sea salt flakes and freshly ground black pepper 1 Preheat the oven to 200C/180C fan/gas 6. Line a large baking tray with baking paper. 2 Place the aubergine, courgette and peppers on the lined tray. Add the oregano and a generous amount of salt and pepper and drizzle very generously with olive oil, then using your hands, mix to coat evenly. Spread the vegetables out on the tray and roast for 30 minutes, then remove from the oven and set aside. 3 Place a large saucepan over a medium-high heat (medium if using a gas hob) and drizzle in enough olive oil to coat the base of the pan. Add the onion and garlic and cook until translucent. Add the cumin seeds, turmeric and tomato purée and cook, stirring, for a couple of minutes. If the ingredients start to stick, add a little water. Next, add the rice, butter and a very generous amount of salt and pepper, then stir until the butter melts and coats the rice. Pour in the cold water and stir well, then cover the pan with a lid and cook over a gentle heat (low if using a gas hob) without stirring for 30 minutes. 4 Fluff the rice with a fork, carefully fold in the roasted vegetables and warm them through for a couple of minutes, then serve. PRAWNS WITH COCONUT TURMERIC SAUCE Prawns and seafood in general would be part of my dream feast. Nothing makes me happier than chargrilled seafood with lots of different sauces, from sweet to spicy. I've spent a lot of time in Thailand and Southeast Asia and always feel so inspired when I return home, and this is one of those recipes that I've been making for a few years now as a result. SERVES 3-4 50g desiccated coconut olive oil 3 garlic cloves, very finely chopped 1 tbsp ginger purée 3 fingers of fresh turmeric, scrubbed and finely grated 1 tbsp caster sugar squeeze of lime juice, plus lime wedges to serve 250ml coconut cream 8-12 raw king prawns, about 80g each, peeled with tails left on handful of fresh coriander, roughly chopped Maldon sea salt flakes and freshly ground black pepper 1 Preheat the oven to 220°C, 200°C fan, gas mark 7. Line a baking tray with baking paper. 2 Spread the coconut out on the lined tray and toast in the oven for 7-8 minutes until golden. Remove from the oven and set aside. 3 Place a saucepan over a medium heat, drizzle in some olive oil and fry the garlic, ginger and turmeric together for a few minutes until the garlic begins to colour around the edges. Add the sugar, lime juice, coconut cream and a good amount of salt and pepper and mix well. Simmer gently for 8 minutes, then remove from the heat. 4 Heat a griddle pan or frying pan over a high heat. Rub the prawns all over with olive oil and season with a little salt and pepper, then add to the hot pan and cook for a couple of minutes on each side until firm, fully opaque and cooked through. 5 Quickly reheat the sauce and stir in half the toasted coconut. 6 Place the prawns on a serving plate, drizzle with the sauce and sprinkle with the rest of the toasted coconut, then finish with the chopped coriander and serve with lime wedges. NOW BUY THE BOOK Our recipes are taken from Persiana Easy by Sabrina Ghayour, with photographs by Kris Kirkham (Mitchell Beazley, £28, published on 14 August). To pre-order a copy for £23.80, go to or call 020 3176 2937. Free UK delivery on orders over £25.
The Herald Scotland
3 days ago
- The Herald Scotland
Bequest helps museum continue legacy in centenary year
The bequest will also be used to enhance and promote the Galleries and collections in years to come. While Ms Hubbard was born in Morningside, Edinburgh, in 1926, she grew up in Wemyssfield, [[Kirkcaldy]]. She went to Seaview Private School in the town and it was here that her passion for learning was nurtured. She developed a love for the arts and would spend a lot of time in the town's museum and art gallery with her parents. As it happens, the Galleries came into being as the result of another donation. When plans were being prepared for a war memorial to commemorate the soldiers who had died in World War One, local industrialist John Nairn donated further funding for it to be extended to include the creation of a gallery in memory of his only son, Ian, who died in France shortly before the armistice. Read More Argyll museum wins prestigious award after redevelopment success By coincidence, Ms Hubbard's father, Harry Hubbard, who was an architect in Kirkcaldy, was involved in drawing up the plans for the town's World War Two memorial. After leaving school, most of her working life was as a librarian at what was then [[Kirkcaldy]] Technical College, later to become Fife College. She never married and was known for giving many donations to worthy local causes. When she died in 2015, she left most of her estate 'for the benefit of Kirkcaldy Galleries.' Chris McLean, OnFife's Museum and Heritage Service Team Leader, explained: 'It took some time to settle Jean's estate, and it was not until 2023 that we began discussing how it should be used. 'We were very mindful of her wish that it be used for the benefit of Kirkcaldy and the Galleries, and with the Galleries' 100th anniversary coming up, along with the commemoration of the war memorial, which had also been given to the town and which her father had been closely involved in, it all tied in together and we started thinking about how to put this idea into action. Some of the money was used to purchase a piece of pottery, called the Referendum Teapot, by Scottish artist Susan McGill (Image: Supplied) 'With the centenary celebrations we wanted to be able to concentrate specifically on a special exhibition and other events around that, and we decided to create a temporary Project Curator post for a year to help do that. 'It was taken up on a job-share basis by two of our current team members, Jane Freel and Janice Crane, who have worked extremely hard with our Collections Development Manager, Nicola Wilson, and our Kirkcaldy Galleries' team to pull together all the activities around the KG100 events and exhibition.' Sadly, there are no paintings or photographs of Jean Hubbard but she is acknowledged in the A Century of Kirkcaldy Galleries exhibition that her bequest made possible. Some of the money was used to purchase a piece of pottery, called the Referendum Teapot, by Scottish artist Susan McGill. It was made to mark the Scottish independence referendum and reflects the thoughts and feelings of people at the time. The bequest has also been used to work with local groups such as the Beehive Nursery, with visits to the Galleries producing a wealth of animal-themed artwork for display in the art space, and with the Sewing Circle, which put together a banner illustrating 100 years of the Galleries in Kirkcaldy. With funding from Museums and Galleries Scotland, OnFife has also worked with The Hive, where young people from the LGBT+ community created a Pride banner which is on display in the centenary exhibition. And staff from OnFife worked alongside the Royal British Legion Scotland's Kirkcaldy branch to link the commemoration of 100 years of the War Memorial with the Galleries' centenary celebrations, including bringing Bud, Poppy Scotland's interactive touring exhibition to a Big Birthday Bash celebration in June, and culminating in a visit by King Charles and Queen Camilla in July 'We are very grateful to Jean Hubbard for her generosity which has enabled us to do a huge amount to celebrate the centenary and put the Galleries in the spotlight with displays and exhibitions,' said Chris McLean. 'From its very beginnings, the support of benefactors has enabled Kirkcaldy Galleries to become one of the best gallery spaces in Scotland and Jean Hubbard has continued that tradition, all to the benefit of the people of Kirkcaldy.' For more details of the centenary celebrations visit the KG100 page at
