glasgow

cross-posted from: https://feddit.uk/post/16609401

A teenager who weighed nearly 30 stones has turned his life around and lost more than a third of his bodyweight thanks to ­professional wrestling.

Kayden Fraser, who has Asperger’s syndrome, was one of Scotland’s most obese children after gaining weight due to bullying which saw him reach 29st.

But the 15-year-old has shed 11st and is healthier and happier since joining Glasgow School of Wrestling in October 2022.

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At Accies’ Stadium show Kayden’s journey reached a pinnacle when he shared the ring with Hornswoggle.

Kayden wrestled in front of 400 people in an eight-man tag-team match.

He has drawn huge ­inspiration from Hornswoggle, who, at just 4ft 4in, spent about 10 years in the WWE as a ­leprechaun-style ­character and overcame his own physical hurdles to achieve success in the ring.

cross-posted from: https://feddit.uk/post/16609123

Glasgow Cathedral is being used as the latest backdrop for Guillermo Del Toro's adaptation of Frankenstein.

We reported earlier this week that the 12th-century structure was closed for filming, and on Saturday, our photographer Gordon Terris captured more of the action.

Actors were seen dressed in Victorian garments and the famous director was pictured on the set.

Star Wars actor Oscar Isaac will play the doctor, while Euphoria and Saltburn star Jacob Elordi is set to star as 'the Monster'.

Also joining the cast are Mia Goth, David Bradley, Christoph Waltz and Charles Dance.

cross-posted from: https://feddit.uk/post/11741621

A type of shrimp that died out hundreds of millions of years ago has been declared a new species and a Glaswegian.

The shrimp is believed to have swam in the Carboniferous seas surrounding Glasgow around 333 million years ago. Its fossil was found at the same world-famous locality where the Bearsden Shark was excavated in the early 1980s.

The shrimp has been given the name Tealliocaris weegie after a scientific paper identified it as a Glaswegian crustacean. Its authors thought that it would be appropriate to name the new species in honour of the people of Glasgow and the local dialect.

The paper was recently published in the Royal Society of Edinburgh’s journal Earth and Environmental Science Transactions.

When we heard a hugely popular fish and chip shop near Glasgow was selling deep-fried Creme Eggs in the run-up to Easter, we just had to go and try them out.

The team at Marinos, which is found on Main Street in Glenboig, have become something of a destination in recent years for food fans thanks to their innovative creations, quality items and of course, their huge 20-inch pizzas (yes, you read that right).

However, they've recently created a special with a difference for Easter, taking on the now infamous deep-fried Mars Bar with what could be, an even more iconic treat.

The Creme Eggs, which are smothered in batter and deep-fried, had the Glasgow Live team heading along to see if this Easter treat was as good as it sounds.

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These little balls of batter are priced at £6.95 for two and come served with your choice of rich Nutella or Biscoff sauce as well as ice cream (or fresh cream) making them ideal for a dessert or even just for fun on their own.

Now, we'll get this out of the way here, we've tried battered Mars Bars before and they've never sat well with us, overly rich and a wee bit sickly, they've always been, well just a bit too much.

However, the creme eggs had us intrigued, would the fact that they have less chocolate help with the balance? Would the filling be gooey or would it solidify?

The moment the batter cracked and the filling oozed out we knew we were onto a winner, the mixture of flavours and textures was far better balanced than a Mars Bar and not overwhelming.

One of the best parts is that the size of the Creme Egg perfectly lends itself to being a deep-fried treat, with it being small enough to finish in two bites rather than a Mars Bar, which we always felt was just too much.

We never realised just how well this Easter fave responds to being heated either, the chocolate melts to mix with the creme filling and the flavour is mouth-wateringly good.