We’re proud to be launching 'Scran', a brand new podcast that covers everything you need to know about the vibrant Scottish food and drink scene.

Every week we’ll sit down with a pioneer of the industry in Scotland, the people who are doing things differently and going their own way.

From master whisky blenders to celebrated chefs and everyone in between, including the frier at your local chippy.

The first episode of Scran will put you in a festive mood, with host and Scotsman food and drink writer Rosalind Erskine heading along to the Christmas Market in Edinburgh to sample the wares.

It wouldn’t be a food podcast without sampling and Roz enjoys some Gluhwein and cheese fondue.

Rosalind also chats to The Scotsman’s Gaby Soutar about the life of a restaurant critic – and of course we hear from her about some hidden gems of where to eat out in Scotland right now.

Listen to episode one now:

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 Rosalind on Twitter @RosalindErksine or via email using rosalind.erskine@jpimedia.co.uk.

Try the interactive version of the podcast

Get Scran from wherever you get your podcasts, or you can download the Entale app on iOS for exclusive immersive content to accompany this podcast, including pictures, maps and graphics.

Scran is also available wherever you get your podcasts – just search for ‘Scran’.

About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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