The latest episode of our podcast, Scran, is out now.

In this episode of Scran, which was recorded ahead of Father’s Day, I chat to Billy and Alistair Walker about how whisky has shaped their careers.

Nick Nairn also joins me on a call to discuss his career highlights – from being the youngest Scottish chef to receive a Michelin star to cooking for the queen.

Nick also shares his cooking tip for this episode, how to make perfect pasta.

Finally I talk about what I’ve been eating and drinking at home over the last two weeks.

Listen to episode six now

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 and five 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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