In a glass of their own

The extremely hard behind-the-scenes work that has gone into making Strathclyde University's bicentenary a success may not be generally recognised. But the university newsletter is at least giving proper recognition to Roy Cook, director of residence and catering services, and members of the staff wine club committee who were obliged to take part in "much arduous wine tasting" before giving the seal of approval to a bicentenary burgundy and sauvignon blanc.