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.
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 firstname.lastname@example.org.
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