The latest episode of our podcast Scran is now live.

On this episode of Scran, I chat to celebrity chef Nick Nairn about the current crisis and its effects on the hospitality industry – and how restaurants are adapting.

Nick also talks about what he’s been enjoying cooking at home in lockdown and shares his tips on how to make a whisky sauce.

Continuing the whisky chat is Simon Aron from Cask Trade. Simon gives his tips and advice on investing in whisky casks and why this is a much more interactive and romantic prospect than conventional investments.

Finally I discuss my lockdown food and drink of choice – including a family favourite, delivery options and a newly released gin fizz.

Listen to episode five 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

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 and four 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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