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.
Scran is also available wherever you get your podcasts, including Apple and Spotify – just search for ‘Scran’.
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 Rosalind on Twitter @RosalindErksine or via email using rosalind.erskine@jpimedia.co.uk.
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Scran is a Laudable production, and is also available wherever you get your podcasts – just search for ‘Scran’.
• Listen back to episodes one, two three four five six seven eight nine ten eleven twelve and thirteen of Scran.
