On this special episode of Scran we talk to Scotland's National Chef, Gary MacLean (who I think we can now call a Scran regular) and Teddy Lee of Maki & Ramen about the upcoming Seafood Festival that takes place at St James Quarter and will celebrate sustainable, Scottish seafood.
We discuss the importance of sharing knowledge around Scottish seafood and encouraging everybody to explore the amazing array of produce we have available to us us.
Gary tells me about why this is important and gives me some advice around how not to go about smoking fish at home.
Teddy tells us about how the scene for Japanese food has exploded in recent years compared to 15 years ago when he first came to Edinburgh when there was only one restaurant with Japanese dishes on the menu.
I also chat to Jennifer Laseen, Hospitality, Food and Beverage Director at St James Quarter who gives me an update on how the business is expanding and going from strength to strength.
We also learn more about what you can expect from this year's Seafood Festival.
We’d love to hear from you for the next season’s episodes.
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 firstname.lastname@example.org.
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