The latest episode of our food and drink podcast, Scran, is now live.

This episode of Scran is brought to you in partnership with Scotland Food and Drink and today marks the launch of the Scottish Food and Drink fortnight from the 5th – 20th September.

Scran will take a culinary tour around Scotland, chatting to a range of local legends about their businesses, produce and their community.

This week host Rosalind is on a socially distant tour of the north east as she chats to various entrepreneurs in Aberdeenshire about their passion for growing their businesses and why the culinary scene there is booming. Her first guest is owner of House of Botanicals,

Adam Elan-Elmegirab, who talks about a creative idea that led him to research and recreate the famous Boker’s bitters, which was first created in 1828.

Next up Rosalind chats to skipper of the Budding Rose, Peter Bruce, who tells her about his family roots in the fishing industry and the importance of continuing this legacy.

Then Hungry Squirrel Nut butter founder Susan Yule discusses how she developed her business when she was looking for an alternative to peanut butter for herself and her children.

Finally, our new friend of the podcast, chef Stevie McLaughlin, tells us how to make a restaurant classic – lobster thermidor.

Listen to the full episode

If you can’t see the player, click here to listen to this episode.

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 four five six seven eight nine ten and eleven 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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