The latest episode of our podcast Scran is now live.

Scran is taking a culinary tour around Scotland, chatting to a range of local legends about their businesses, produce and their community.

This week, I am on a socially distant tour of the Highlands chatting to various entrepreneurs about why their location is key to their business success and at the heart of their product.

My first guest Jamie Delap of family run business Fyne Ales. The business began in 2001 when his parents decided to turn their dwindling farm into a brewery after sampling craft ales down south and seeing a gap in the market for craft ales in the area.

Next up is Jill Clark of Highland Connage cheese, an award winning family owned organic cheese maker, which started 15 years ago on a farm at Ardersier.

Finally I speak to Keith Paterson, founder of Shore Seaweed. Based in Wick, they are growers, harvesters and processors of natural Scottish Seaweed.

This episode is produced in partnership with Scotland food and drink and we are almost at the end of this amazing campaign which sees Scotland’s food industry celebrate local legends with regional producers showcasing their produce through their social media with the aim of encouraging people to source, buy and eat Scottish food and drink.

Listen to the full episode

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 me on Twitter @RosalindErskine or via email using rosalind.erskine@jpimedia.co.uk.

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.

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

Also, you can listen to Scran on Spotify or Apple

• Listen back to episodes from series one and episode one two three four five six seven eight nine ten eleven twelve and thirteen from series two of Scran.

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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