The latest episode of our podcast Scran is now live.

On this episode of Scran, my culinary tour of Scotland takes me to the central belt where I talk to business owners about their passion for their work and why the local food scene has lots to offer.

Scott Smith, chef and Root to Market founder discusses the concept, how he and his team set it up in a short space of time, what produce is available and his top dinner party guests.

Next up, Nikki Strorar, farmer and owner of a family-run Ardross farm shop based in Fife, talks about setting up the shop and regenerative farming.

Finally Brian O’Shea, founder of The Paisley Drinks Co. chats about the rise of craft soda, childhood nostalgia and supporting local businesses through lockdown.

This episode of Scran is brought to you in partnership Scotland food and drink. We are now halfway through Scottish Food and Drink Fortnight, which runs until 20th September.

These two weeks see 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 and twelve 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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