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Scran season 5: Exploring Argyll's food and drink

The latest episode of our podcast Scran is now live.

Published: February 18, 2022
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On this episode of Scran we explore the wonderful offerings of Argyll.

Rosalind meets up with Gordon Campbell Gray and talks to him about his businesses which include the Pierhouse in Port Appin and the Three Chimneys on Skye.

His aim for all of his businesses is for them to be best in class and it would appear he is doing a good job of that.

Then Rosalind talks oysters with Judith Vajk who grows and supplies some of the most sought-after oysters to top restaurants and chefs across the country.

Rosalind then heads back to the Pierhouse Hotel to meet head chef Michael Leathly.

He tells Rosalind about how provenance has become so important when running a restaurant and just how lucky he is to have his suppliers so close by.

On her final stop in Argyll Rosalind meets Mark Grant whose butcher shop has been serving local people, businesses and tourists alike for the last 18 years.

Listen to the episode in full

Get in touch

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

Scran season 5: Highlights of the 2022 Spirit of Speyside Whisky Festival

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

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Scran season 5: Revisiting the past at Inverlochy Castle with Michel Roux Jr.

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 as well as hosting Scran, The Scotsman's food and drink podcast.

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