This week on Scran Rosalind goes behind the scenes at one of Scotland's most famous hotels - Gleneagles - to chat to executive chef, Simon Attridge.
Simon talks about Scotland's larder and its influence on the menus at Gleneagles, gaining a Michelin star at 25 and what it was like working with Heston Blumenthal - and his creations such as snail porridge.
Rosalind is also joined in the studio by Gaby Soutar, the Scotsman's restaurant critic to discuss the evolution of fine dining, her thoughts on the Gleneagles breakfast and dinner as an experience.
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