Community News: Shortlist of five names for board slot

HEALTH chiefs are closer to appointing a second additional member to their board, having drawn up a shortlist of five names.

NHS Lothian is one of two pilot sites for the Government to investigate the best way to select representatives onto health boards.

Bosses here are resistant to elections, so have trailed in the appointing of outside members.

Chairman Dr Charles Winstanley said: "We are confident we have above-the-line candidates."

Budget airline reveals new city schedule

BUDGET airline EasyJet has announced its summer 2011 schedule from Edinburgh Airport.

The airline said it will operate a total of 14 summer routes from Edinburgh which are all available to book now for travel from 27 March until 18 September 2011.

Sophie Dekkers of EasyJet said: "Our summer schedule makes these destinations even more accessible for Scottish passengers."

African store to turn Indian

AN African foodstore in Granton is set to be turned into an Indian takeaway.

Ashraf Hussain, of Queensferry Road, has applied to create the takeaway out of the former Karimba Foods store on Wardieburn Drive.

The corner is already served by a Peking and Cantonese takeaway.

Filmmaker Billy in frame

AN aspiring filmmaker is through to the finals of a competition which could see him crowned as Scotland's most enterprising student.

Billy Dowling Reid, a student at Stevenson College, has been named as the East Regional Finalist at the Enterprising Student Awards.

Calling all wannabe models

NEXT Model Management launches its search for a new star in the Capital's Harvey Nichols tomorrow.

The New York agency is calling on young hopefuls to go along to the store's lingerie department be in with a chance of becoming their next top model.

Bakery will take its time creating bread

A NEW artisan bakery is to be opened in Morningside. The outlet, Bakery Andante, is due to open for business later this month.

It will be businessman Jon Wood's first bakery and will promote the use of local ingredients in its products.

Mr Wood said that the new bakery would eschew the reliance of many modern bakeries on speed, processing agents and additives.

He added: "It will produce breads baked freshly on the premises, using long fermentation times."