Author Rosalind Erskine

This week’s episode of Scran all about January, with guests Jimmy Lee from Lychee Oriental and Caitlyn Dewar - food and drink writer for the Edinburgh Evening News. On episode six, host and Scotsman food...

Greggs announced today that it has decided to work exclusively with Just Eat and will begin to roll out delivery this week, launching first in Bristol and Birmingham. Delivery will then launch in...

Award-winning Dunnet Bay Distillers has, once again, released a limited run of “The Lassies Toast” gin, which is inspired by the Moorland tea that Robert Burns is reputed to have enjoyed and is made to a...

Red Door gin is named after the distinctive red doors at Benromach Distillery and is, according to the team, inspired by Scotland’s mountains, forests and coastal fringes and marks a “new chapter in the...

Available across the UK from Tuesday 14th January, the partnership continues BrewDog’s decade-long commitment to collaboration and furthers the brand's effort to make BrewDog Bars sought-after destinations...

After launching a vegan black pudding supper in their west end branch, the chippy will be serving four plant-based dishes. Posting on their social media, Catch said: "CATCH Giffnock is going VEGAN. You...

Swedish oat drink maker Oatly are launching a pop up coffee shop in Glasgow this week, offering customers a free coffee or hot chocolate. Ideal for vegans, anyone doing veganuary or those looking to move...

Jason Atherton, who owns Michelin-starred Pollen Street Social in London and 17 other restaurants in cities including New York, Doha and Shanghai, will travel to Edinburgh for one night only at Ondine. Chef...

If you enjoy eating haggis, neeps and tatties, drinking a dram or two and ceilidh dancing then book one of these Burns night events that are being held all over Scotland to celebrate our National Bard’s...

As famous a symbol of Scotland as haggis and whisky, the Highland cow is a much-loved beast. This iconic status, coupled with a growing desire to know more about our food provenance, is what makes a trip to...