News you can trust since 1817

Scran season 3: Highlights from our Burns Night live

The latest episode of our podcast Scran is now live.

Published: January 29, 2021

Scran is back for a third series with host Rosalind Erskine set to chat to a brand new line-up of guests talking all things Scottish food and drink.

It couldn't be more fitting than to start with one of the most patriotic days of the year - Burns Night.

On the 25 January The Scotsman hosted a Burns Night Live event on its social media channels where our panel where joined by an international audience.

Rosalind was also joined live by Scotland's national chef Gary MacLean, Scotsman Heritage writer Alison Campsie and BenRiach brand ambassador Stewart Buchanan.

The event also featured a guest appearance from Sam Heughan, an exclusive poem read by Alexander McCall Smith and a chat with James MacSween of the world famous MacSween haggis.

Advertisements

We've taken the best bits of the night and turned them into our first episode of season three of Scran.

Listen to the episode in full

Get in touch

We’d love to hear from you for the next season’s episodes.

  Diageo unveil Brora Triptych ahead of the historic return of the ghost distillery

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 series two 

Watch the event

Scran season 2: Talking whisky with Outlander star Sam Heughan

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.

Let us know what you think

comments

©JPIMedia Publishing Ltd. All rights reserved.
Cookie SettingsTerms and ConditionsPrivacy Policy
crossmenu linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram