Cup final week kicked off in Inverness last night in colourful fashion.
Key landmarks in the city were illuminated in blue and red to mark Inverness Caledonian Thistle’s achievement in reaching their first major cup final against Aberdeen at Celtic Park, Glasgow, on Sunday.
Between last night and Monday, floodlights shining on Inverness Castle, St Andrew’s Cathedral and the Town House will be blue, while Ness Bridge will have be blue and red, the club’s official colours.
Inverness Provost Alex Graham said: “Inverness Caledonian Thistle have brightened up the lives of many people in the city by reaching their first national cup final in their 20-year history, so this is a fitting tribute to the club and their supporters.”
Earlier, Caley Thistle players were helped to bounce back from their Scottish Cup quarter final defeat by Dundee United on Sunday with a fine dining treat from their in-house catering team.
Strathpeffer-based chef Nick Aburrow and his RedPoppy Events Catering team have been working up the players’ nutritious intake when they come off the training ground.
The outside catering business, which focuses on harnessing the goodness of local produce, serves both the Caley first team and junior team, as well as the coaching staff, with a four-week cycle menu operating five days a week.
The Ross-Shire born chef set up the RedPoppy Restaurant, which he established in the Strathpeffer Pavilion in April 2006.
Mr Aburrow began catering for the Caley Thistle players in July last year. He said: “What we wanted to do today is show the players what else it is we cook, away from the set lunches. They tend to have a lot of pasta and a lot of rice.
“The whole experience since working at the club has been an enjoyable one and I am looking forward to moving forward with them.”
Caley Thistle boss John Hughes pronounced the food as “fantastic,” adding: “The one great thing about these chefs is that they have been looking after us so well at the club – everything they do is appreciated.”
Striker Billy McKay added: “Having the new chef coming in I think has improved what we have been eating a lot. The physio is always chatting to Nick and his team and letting them know what we want.”
Cup final special, Pages 50-56