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.
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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