Scran episode 7: Burns Night Special - the expert's guide on what to eat and drink

Listen to episode seven of Scran, the podcast that is passionate about Scottish food and drink.

Published 24th Jan 2020
Updated 21 st Sep 2023

This week’s episode of Scran is all about Burns night, with guests Mark Thomson, brand ambassador for Scotland for Glenfiddich, James Macsween of Macsween haggis, Scott Munro from M&S and Caitlyn Dewar – food and drink writer for the Edinburgh Evening News.

On episode seven, host and Scotsman food and drink writer Rosalind Erskine chats to Caitlyn about what Edinburgh foodies can look forward to this Burns night, which falls on the 25th January.

Rosalind also talks to Marks Thomson about the toast to the haggis, the history of whisky and it's part in Burns night and his role as brand ambassador for Scotland for Glenfiddich whisky. We also get an insight into the three drams he would take onto a desert island.

Finally, one of the main names behind haggis, James Macsween, discusses his family business and its history, the types of haggis they produce and their partnership with M&S. While Scott tells us what to expect from M&S this Burns night - and what we can create at home.

Listen to episode seven now:

Scran is also available wherever you get your podcasts, including Apple and Spotify – just search for ‘Scran’.

Get in touch

We’d love to hear from you in next week’s episode.

If you have an opinion about anything we discuss, get in touch with your comments. Drop us a message on the Scotsman Food and Drink Facebook page, or contact Rosalind on Twitter @RosalindErksine or via email using

Try the interactive version of the podcast

You can download the Entale app on iOS for exclusive immersive content to accompany this podcast, including pictures, maps and graphics.

The west Highland hotel with 'Scotland's best restaurant' and access to tranquil island

Scran is a Laudable production, and is also available wherever you get your podcasts – just search for ‘Scran’.

• Listen back to episodes one,  two  three four five and six of Scran.

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
Copyright ©2024 National World Publishing Ltd
Cookie SettingsTerms and ConditionsPrivacy Policy
crosschevron-down linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram