Edinburgh International Film Festival 2026 to open with International Premiere of Louis Paxton’s debut feature The Income

Uniquely inventive, darkly funny Scottish debut features stars Domhnall Gleeson, Gayle Rankin and Grant O’Rourke

EIFF will run from 13 – 19 August 2026

Edinburgh International Film Festival (EIFF) has announced today that Edinburgh-born filmmaker Louis Paxton’s spirited and witty debut film, The Incomer will open its 79th edition, running from 13 – 19 August 2026.

The Focus Features and Universal Pictures International film, stars Domhnall Gleeson (Ex Machina, The Paper), Gayle Rankin (House of The Dragon, Glow) and Grant O’Rourke (Outlander) with ensemble cast including John Hannah (Sliding Doors, The Last of Us) Michelle Gomez (Green Wing, Doom Patrol) and Emun Elliott (The Gold Sexy Beast). 

The Incomer is set on a remote Scottish island and follows siblings Isla (Rankin) and Sandy (O’Rourke) who have lived in peaceful isolation for decades, hunting seabirds, chatting to mythic creatures and defending their isle from dreaded Incomers. Their world is upended with the arrival of Daniel (Gleeson), an awkward council worker, tasked with uprooting them to the mainland.

Written and directed by bold new filmmaking talent Louis Paxton, the film won the NEXT Innovator Award at the 2026 Sundance Film Festival.

Produced by Bafta winner Shirley O’Connor and Emily Gotto and co-produced by Wendy Griffin, The Incomer has been praised by critics and audiences for its wit, heart and independent spirit.

The film is supported by the BFI (awarding National Lottery funding), Screen Scotland with additional support from musician Moby and Lindsay Hicks’ U.S. production company Little Walnut, Trevor Noah’s Day Zero Productions, UK’s Head Gear Films and Ireland’s Inevitable Pictures. 

The Incomer will be released by Universal Pictures International in the UK and Ireland later this year.

EIFF CEO and Festival Director, Paul Ridd has said: “With wit, grace and intelligence, this striking, unpredictable and beautifully acted Scottish debut dazzled, moved and amused us immensely when we first saw it back in January.

“We are thrilled to open this year’s edition with a film which embodies such a stirring and inspiring spirit of creativity, empathy and invention in filmmaking. This is precisely the kind of film that EIFF is all about.”

Film Producers, Shirley O’Connor and Emily Gotto said: “It’s such an honour to open Edinburgh with this film. Shooting in Scotland with this exceptional cast and crew was a genuinely special experience and bringing that work home to a Scottish audience means everything to us.

“Huge thanks to EIFF, and all our partners, including Screen Scotland, who helped get us here.”

Director Louis Paxton said: “Opening the Edinburgh International Film Festival with my debut feature is a dream come true.

“Screening in my beloved hometown, and the festival where I started as a teenage usher, sharing this story with a Scottish audience, is nothing short of mind-blowing. I couldn’t ask for a more meaningful premiere.”

Kezia Williams, Managing Director UK & Ireland, at Universal Pictures International commented: “We’re delighted to see The Incomer open this year’s Edinburgh International Film Festival. Louis Paxton has made a wonderfully distinctive film, firmly rooted in Scotland, full of character and heart.

“We’re proud to be bringing it to audiences across the UK and Ireland.”

Isabel Davis, Executive Director of Screen Scotland said: “Louis is bringing it home following The Incomer’s triumph at Sundance earlier this year.

“It marks an extraordinarily assured debut feature. This singular story of a remote community on Scotland’s Far North coast feels truly distinctive, something that could only have come from here.”

Mia Bays, Director of the BFI Filmmaking Fund, said: “Opening the 2026 Edinburgh Film Festival with The Incomer means a great deal to us.

“It’s a terrific film made by Louis, Emily, Shirley and team that looks at Scottish island life, sibling relationships and the quiet forms of loneliness that shape people — but it does so with such generosity and bright humour.

“Watching Daniel (Domhnall Gleeson) reassess the world he’s taken for granted when he meets Isla and Sandy (the peerless Gayle Rankin and Grant O’Rourke) is both moving and gloriously funny.

“We are grateful to Paul Ridd and team for centring such bold, character driven storytelling and cannot wait to experience the response to it from a homegrown and internationally blended crowd.”

EIFF’s invigorated vision under leadership from CEO and Festival Director Paul Ridd and Festival Producer Emma Boa continues to accelerate the discovery of new film talent and engage with audiences, industry members and local, national and international media. 

More information will be released on the shape of the 2026 Festival, venues and key strategic partners in the coming months. 

EIFF 2026 is supported by Screen Scotland.

The EIFF team continues to create a world-class showcase for independent film and filmmaking talent. 

The Festival is supported by a Board chaired by Andrew Macdonald of DNA Films, producer of the iconic Edinburgh-based film Trainspotting, including Vice Chair Amy Jackson, producer of BAFTA award-winning indie, Aftersun; Peter Rice, former Chairman of General Entertainment at Disney and President of 21st Century Fox; Teresa Moneo, producer and former Director of UK Film, Netflix; Isla Macgillivray, Partner at Saffery; and gaming executive Romana Ramzan.

Meet community police at Granton Library this afternoon

👮‍♀️COMMUNITY POLICE TEAM DROP-IN TODAY!👮

Meet our friendly community police team for Forth to discuss any local safety issues and concerns.

🗓Monday 11th May, 2pm to 3pm

📍Granton Library, 29 Wardieburn Terrace

Half of medium- and high-risk mental health patients in A&E not properly observed throughout their stay, new RCEM report reveal

Around half of higher-risk mental health patients in Emergency Departments were not properly observed during their stay last year. 

That’s according to a new data published by the Royal College of Emergency Medicine (RCEM) today, 11 May, which is the first day of UK Mental Health Awareness Week.

The data is published in the 2025 annual report for the Mental Health and Self Harm Quality Improvement Programme (QIP).  

RCEM’s QIPs are designed to improve care and awareness of particular issues in Emergency Departments among clinicians, offer recommendations on practice and in turn drive improvements to patient care.  

Today’s report is the final one for the QIP on Mental Health and Self Harm, which ran from 2022-2025 and tracked progress in the care for patients attending EDs across the UK at risk of self-harm and absconding.  

It measured EDs against three standards:  

  1. Patients having a mental health triage by clinicians on arrival to gauge their risk of further adverse events, including self-harm or leaving without assessment. 
  1. Patients deemed medium or high-risk of further self-harm or absconding should be observed during their whole length of stay in the ED 
  1. Assessment of patients presenting with self-harm by an ED clinician should include a brief assessment of ongoing risk, the type of self-harm inflicted, the trigger for the episode, a brief social history and any current thoughts of further self-harm 

The report found that an average of 48.6% of patients deemed medium or high risk of self-harm and absconding from the ED were appropriately observed last year.  

This is a significant improvement on 2023, where the average was 29.1%, and a slight improvement on the 2024, when it was 42.8%. 

Observation rates, the report found, dipped to an average of below 35% in early December 2025 – one of the busier times of year for EDs, which adds further barriers for staff in delivering high quality care including patient observation.  

Almost three quarters (76.1%) of patients presenting with self-harm underwent a mental health triage, lower than in year 2 (81.7%) of the QIP, but slightly better than year 1 (74.6%). Meanwhile, mean average times to triage increased from 42 minutes in year 2 to 45 minutes in year 3 and may be indicative of increasing demands on ED services. 

The report also found:  

  • The vast majority (92.12%) of patients presenting with self-harm had the type of self-harm recorded
  • Meanwhile, just 45.6% had an adequate social history recorded, around half (51.8%) were asked about further self-harm plans or thoughts, and less than three-quarters (71.8%) had the trigger for the episode recorded 

40% of patients, during the summer, were asked about all four of these areas. In early December 2025, only around 20% were asked.  

The report noted that performance against the clinical standards was likely impacted by the high demand and pressures facing EDs, particularly in winter.  

Evidence of compassionate and practical care for patients presenting with mental health needs was recorded in 40.7% of cases.  The data shows an improvement on year 2 (38%) and year 1 (30%). 

Based on these findings, the QIP report made a series of recommendations aimed at driving further improvements for each clinical standard for care of mental health patients in ED.  

Dr Nirmal James, Topic Lead for the QIP, said: “This final report has shown an improvement in addressing certain key factors of health care quality including compassionate and practical care.  

“However, the high demands facing EDs will likely have had an impact on delivery of some of key standards covered by the QIP.  

“It is encouraging to see some of our most vulnerable patients are being observed throughout their stay in ED far more than they were before we embarked on this project. 

“However, there is still scope for improvement, and I hope the findings and recommendations from this QIP can continue to drive improvement in patient care.” 

Dr Ian Higginson, RCEM President, said: “The College thanks all sites and individuals who took part in this QIP for their contributions towards this important piece of work. 

“The improvements made to care are a testament to the hard work of our staff who have been able to make positive changes despite an extremely challenging environment,  

“However, today’s report shows how much still must be done to safeguard mental health patients in the ED.  

“This final report has also further exposed just how difficult it is to drive improvements to patient care while our departments are overstretched, and staff are pushed over their limits.” 

The full QIP reports can be found here.

RCEM-Improvement-ProgrammeDownload

Scots celeb hotspot hits Scotmid shelves in Edinburgh

A much-loved Glasgow Indian restaurant, popular with famous faces including Mel Gibson, Orlando Bloom and Sir Billy Connolly is bringing its best-loved dishes to homes across the country for the first time.

This week, Mister Singh’s – which has built a loyal following serving patrons for over 30 years and regularly attracts sports stars and celebrities – is launching two of its top selling signature curries in Scotmid stores nationwide.

The family-run restaurant, led by four generations of Scots with Punjabi heritage, will roll out its iconic Chicken Bhoona and South Indian Garlic Chilli ready meals in Scotmid stores from 6 May.

Until now, curry loving fans have travelled from across Scotland for a taste of Mister Singh’s rich flavours and perfected recipes. Now Scotmid customers can pick them up locally and enjoy them in the comfort of their own homes.

The dishes have been expertly developed alongside Glasgow-based PK Foods, which has more than 25 years’ experience in producing top quality, ethnic foods.

The move into stores across the country follows Mister Singhs India and PK Foods’ success in Scotmid’s Scottish Favourites competition, which helps local producers secure listings across Scotland.

Working in collaboration with Mark Singh – third generation of the Singh family – and the restaurant’s executive chef Manesh Joshi, PK Foods has scaled up the recipes while keeping the bold flavours and authentic cooking style that built their iconic reputation.

Jason Stevenson, Sales Director at PK Foods, said: “We’ve built a strong relationship with Scotmid over many years, and we understand what their customers are looking for.

“These are dishes people already know and love, so the focus was on retaining that restaurant level flavour and quality and converting it into a format that was accessible to everyone, all whilst working hard to stay true to what makes Mister Singh’s so popular.”

Satty Singh, on behalf of Mister Singh’s, added: “We’ve been feeding Glasgow for decades and have welcomed some very familiar faces through our doors, with people travelling from all over to visit us.

“Bringing our curries to Scotmid shelves across the country is a proud moment for our family and a chance to share our heritage with even more communities.”

Scotmid’s Scottish Favourites initiative, delivered in partnership with Scotland Food & Drink, champions local producers and helps bring new products to customers.

Steve Addison, Local Sourcing Manager at Scotmid, said: “Scottish Favourites is about championing the best of local producers, and this is a great example of that.

“Mister Singh’s has built a fantastic reputation in Glasgow, and we’re proud to help bring those much-loved flavours to customers across Scotland through our stores.”

Mister Singh’s Chicken Bhoona and South Indian Garlic Chilli (350g) will be available in 120 Scotmid stores from 6 May 2026, priced at £4.95 and will feature on an Any 2 For £8 launch promotion until 26th May.

Completion of South Queensferry homes triggers charity donation

Funding linked to new homes will help reinstate vital music sessions for older people

MUSIC-LED sessions for older people in South Queensferry are set to return after a charitable donation from a major housing developer.

A £2,500 contribution from Cala Homes (East) was given to Manor Estates Housing Association (MEHA) and its community fund following the final handover of 25 social rent properties at the Queensferry Heights housing development.

The full amount has been awarded to Queensferry Churches Care in the Community (QCCC) to restart popular music sessions that had been scaled back due to financial pressures.

Derek Lawson, Strategic Land Director at Cala Homes (East), said: “We are pleased to see this community benefit donation support such a worthwhile, local cause.

“At Cala, we are committed not only to delivering high-quality homes, but also to making a positive contribution to the communities in which we build.

“It is particularly rewarding to know this donation will help QCCC continue its valuable work supporting older people and reducing social isolation.”

QCCC supports around 400 older people each year across South Queensferry and surrounding communities, helping to reduce isolation and improve wellbeing through a range of services and activities.

The organisation had been forced to scale back some of its music-based sessions due to financial pressures, despite their proven benefits for emotional wellbeing, memory stimulation and social connection.

Claire Ironside, CEO of Manor Estates Housing Association, said: “We know just how beneficial these sessions are, particularly for older people. To be able to help bring them back through this funding is incredibly rewarding and shows the value of partnership working in action.”

The latest handover between Cala and Manor Estates brings Cala’s total delivery to 44 affordable homes across the development, forming part of a wider commitment tied to the site and local community.

The homes include a mix of houses and flats designed to meet a range of housing needs, helping to address ongoing demand for high-quality affordable housing in the area.

Claire added: “It has been hugely reassuring working with Cala throughout this development. The quality has been consistent from start to finish, and the finished homes are ones we are genuinely proud to offer to tenants.”

East Lothian pupils get hands-on insight into construction career

Cruden tackles construction skills gap with hands-on schools programme

Leading 5-star housebuilder, Cruden has developed a new schools initiative in East Lothian, aimed at tackling the construction skills shortage, with pupils at Knox Academy taking part in hands-on sessions designed to bring careers in the industry to life.

Delivered as part of a community benefit activity linked to Cruden’s Herdmanflat development in Haddington for East Lothian Council and Hub South East, the Employability Strengthening Programme (ESP) focuses on building practical skills, boosting confidence and highlighting clear routes into employment.

with pupils at Knox Academy taking part in hands-on sessions designed to bring careers in the industry to life.

Delivered as part of a community benefit activity linked to Cruden’s Herdmanflat development in Haddington for East Lothian Council and Hub South East, the Employability Strengthening Programme (ESP) focuses on building practical skills, boosting confidence and highlighting clear routes into employment.

In Scotland, around a quarter of the construction workforce is aged 50 or over, highlighting a growing succession challenge. Across the UK, more than 225,000 additional workers will be needed by the middle of the decade, with employers continuing to report skills shortages. Initiatives such as ESP aim to engage young people and help build a more sustainable pipeline of talent.

The first session, held in February, introduced pupils to careers in construction, alongside practical employability advice and guidance. Developing the Young Workforce (DYW) and East Lothian Works also attended, providing insight into further training opportunities and  Construction Level 4 and 5 courses.

A second session in March took a more practical approach, with pupils completing a STEM-based measurement activity, replicating a real-world quantity surveying task, giving them insight into the skills used on live construction projects.

Additional sessions included CV and interview advice, as well as a ‘meet the experts’ event, allowing pupils to engage directly with industry professionals. 

Elaine Gorman, DYW School Coordinator at Knox Academy, said the sessions generated strong engagement from pupils and helped raise aspirations around careers in construction. She said: “The pupils responded enthusiastically and engaged well with all sessions, particularly the quantity surveying tasks.

“It gave them a real sense of achievement while bringing construction careers to life in a very practical way.”

Michael Palethorpe, Community Benefit Manager at Cruden, says: “There is a real need to inspire the next generation into construction and that starts in the classroom. 

“Through our Employability Strengthening Programme, we’re giving young people practical, real-world insight into the industry, showing them the opportunities available and building their confidence to take that next step.”

The programme forms part of a wider series of four sessions, designed to support pupils in understanding career options, developing employability skills and connecting with further education opportunities.

Cruden continues to roll out the programme across its developments, in partnership with schools, local authorities and employability organisations to support young people into long-term careers in construction.

Hard Rock Cafe Edinburgh puts a local favourite front and centre with new ‘Fresh Beats’ menu

A new seasonal line-up, led by a haggis burger rooted in the city’s everyday food culture 

Hard Rock Cafe Edinburgh is putting one of Scotland’s most recognisable ingredients at the forefront of its menu this spring, with the launch of Fresh Beats, a new seasonal line-up led by its haggis burger designed to celebrate Edinburgh’s unique food culture amongst both locals and visitors.  

While part of a global rollout across Hard Rock Cafe locations, the Edinburgh menu takes a distinctly local approach. At its centre is The Haggis Burger, built around a staple of the city’s foodie scene. Layered with smashed beef patties, locally sourced haggis, whisky-infused caramelised onions and a rich cheese sauce, it delivers a bold, flavour-led dish with a strong sense of place. 

Hearty, savoury and rooted in tradition, it’s finished with crispy shoestring onions, lettuce and tomato in a toasted artisan bun, a format that sits naturally within the flavours and expectations of Edinburgh’s dining landscape. 

The introduction of the haggis burger reflects a broader shift within Fresh Beats, a concept that allows each Hard Rock Cafe location to shape its menu around what resonates most locally. In Edinburgh, that means placing a well-established favourite celebrating Scottish heritage at the centre of the offering. 

Alongside this, the wider menu includes seasonal additions such as Crispy Chicken Sliders with spicy mayo, pickles and jalapeño slaw, and a Mediterranean Salmon Salad with quinoa, feta, roasted chickpeas and olive tzatziki. 

Desserts and drinks complete the line-up, including a Bourbon Bread Pudding served warm with vanilla ice cream and bourbon caramel, alongside new cocktails such as the Sweet Heat Mango Mojito and the Hibiscus Yuzu Lime. 

With menus set to evolve throughout the year, the focus remains on keeping each location relevant to its audience – but in Edinburgh, that starts with a dish that’s already firmly part of the city’s food culture. 

To book a table visit https://cafe.hardrock.com/edinburgh/

NHS 24: Stroke – Act FAST

🚨 Identifying a Stroke Using the FAST Method 🚨

Strokes are serious and time-sensitive medical emergencies that require immediate attention. Knowing how to quickly recognise the signs can be crucial in saving a life.

That’s where the FAST method comes in – an easy-to-remember acronym to help you spot the signs of a stroke.

Strokes can strike anyone, regardless of age or gender.

Remember, every minute counts when it comes to strokes.

Stay informed, share this knowledge and help spread awareness

The Ivy On The Square launches new Heritage Menu

CELEBRATING LEGACY DISHES AND CLASSIC FLAVOURS

This Spring, The Ivy On The Square, Edinburgh introduces new dishes on its Heritage Menu, a set menu that celebrates the legacy of The Ivy and its classic dishes, launching across its restaurants nationwide.

Designed to offer exceptional value without compromising on quality, the menu is available everyday (except Saturday), featuring two courses from £21.95**.

Showcasing a carefully curated selection of seasonal dishes, the Heritage Menu begins with a choice of bright, seasonal starters including Crab and Chive Cream, served on watermelon with crushed avocado and radish; Gochujang Chicken and Asian Slaw, accompanied by shredded crispy wonton, sesame seeds, wasabi mayonnaise and micro coriander; and Whipped Feta and Filo Salad, paired with baby spinach, marinated apricots, chicory and a delicate truffle vinaigrette.

Ivy Classic Shepherd’s Pie remains a firm favourite, featuring slow-braised lamb and beef topped with cheddar mash, rosemary and a rich red wine sauce. Additional options include Pan-fried Sea Bass with Keralan Curry Sauce, infused with coconut, cumin and turmeric and served with shaved fennel and spinach, as well as a Spicy Jackfruit and Roasted Peanut Bang Bang Salad with chayote, sesame, mooli and shredded Chinese leaf.

Guests can enhance their dining experience by upgrading to three courses for a supplement of £5.95. The dessert selection offers a further choice of indulgent options, including the theatrical Flambéed Crème Brûlée, finished tableside with a caramelised sugar crust; Strawberries and Cream with freeze-dried raspberries, meringue and lemon balm; the Classic Frozen Berries with a yoghurt and white chocolate sauce, and a savoury option of Fourme d’Ambert, a classic French blue cheese served with crackers, apple and celery.

Mark Askew, Group Executive Chef at The Ivy Collection, said: “The Heritage Menu reflects everything our guests love about The Ivy – timeless dishes, seasonal ingredients and a sense of occasion, every day.

“We wanted to create a menu that feels both familiar and exciting, offering exceptional quality and variety at an accessible price point, while celebrating the flavours and dishes that define our collection.”

The Heritage Menu reflects The Ivy Collection’s commitment to delivering accessible luxury dining in elegant surroundings, offering guests the opportunity to enjoy its most-loved dishes at an exceptional price point.

To make a reservation at The Ivy, visit https://ivycollection.com/ 

Year of the Cabbage?

Aldi supplier reveals cabbage demand soars 

  • Aldi supplier reveals cabbage demand soars as 2026 declared ‘Year of the Cabbage’
  • East Lothian producer, and long-term Aldi supplier, says Scotland’s mild summers make it the greatest place in the UK for growing brassica   

With 2026 being named as “The Year of the Cabbage”, what might once have sounded tongue-n-cheek is now a reflection of reality in Scottish fields and supermarkets.  

While the declaration may have brought a smile, Scotland’s longest cabbage season is no fashion statement. In East Lothian’s fertile soils, it is the result of climate, careful selection and long-term investment. If 2026 is indeed the Year of the Cabbage, Scotland is already well ahead of the trend.  

Scottish cabbage producer, East Lothian Produce – a third generation farm run by the Logan family – have their sights set on harvesting Savoy cabbage from June right through to the end of April to meet demand. Thanks to the region’s relatively frost-free climate, it gives Scotland the longest Savoy season anywhere in the UK.  

“Our location is one of our biggest strengths,” says Chris Logan at East Lothian Produce. “East Lothian has a kind climate and is one of the most frost free areas in Scotland, which is ideal for winter brassicas.

“We are able to harvest Savoy fresh from the field every day through the winter months, which is quite unique.”  

The cooler Scottish summer also plays a defining role in quality. “Our cabbages grow more slowly and steadily compared to warmer parts of the UK”, Chris explains. “That slower growth means less stress on the plant and produces a strong, resilient cabbage with excellent texture and shelf life.”  

East Lothian Produce and its partnership with Kettle Produce Ltd supplies Aldi Scotland with locally-grown cabbages and grows an extensive range of varieties to meet demand across the seasons. Across the Savoy crop alone, 18 varieties are selected for qualities such as early maturity, frost tolerance, flavour and visual appeal.  

Red cabbage has become a particular growth area. Early varieties such as Alfaro and Redma are followed by Kilmaro and Redema for long-term storage, with new varieties currently under trial to enhance storage ability and reduce waste.

White cabbage varieties range from early cropping types suited to rig packing to later, more compact heads bred for strong keeping quality.  

“We are constantly trialing new varieties,” says Chris. “Red cabbage especially is seeing genuine growth. A lot of that is driven by interest in raw recipes, fermentation and pickling, which taps into the wider focus on gut health and fibre.”  

Cabbage’s resurgence aligns with broader consumer trends. It is low in calories, high in fibre and rich in vitamins C and K, while red cabbage contains anthocyanins linked to heart health. As shoppers look for whole, minimally processed foods that offer value and versatility, the brassica is being reappraised.  

“It used to be seen as quite old fashioned,” Chris says. “But when you roast it, char it or ferment it, it becomes something completely different. We are seeing it move from being a side dish to being the centre of the plate.”  

For Aldi Scotland, the story is also about backing local producers. New research from Scotland Food & Drink has found a growing appetite for Scottish produce, both at home and across the UK.*   

Alan Leslie, Buying Director at Aldi Scotland, says supporting Scottish growers remains central to the retailer’s approach. “We are incredibly proud to work with over 90 dedicated Scottish suppliers who collectively stack our shelves with more than 450 Scottish products.   

“Our commitment to sourcing locally grown food means our customers can enjoy fresh, high-quality produce while supporting Scottish agriculture.   

“As interest in fibre rich foods continues to grow and cabbage enjoys its moment in the spotlight, it is fantastic to see products grown right here in Scotland being appreciated and given their hero-moment on shelves.”  

A head of Scottish cabbage can be picked up at Aldi for £0.75 for savoy and sweetheart, and £0.89 for red and white cabbage    

Aldi was recently named Which?’s Cheapest Supermarket of 2025.   

You can find your nearest Aldi here.