Welcome to the second part of our Christmas specials for 2025. In this episode we're delving into Christmas even more and bringing you hints, tips, novel stories and things to think about.
First up, I went along to a Christmas Canapes class with Eat by Ailsa which took place in Leith. You'll hear some audio from the class and an interview I did with Ailsa McGuinness the following morning.
We talk about how the business came about, what you can expect from one of Ailsa's classes and her hopes and plans for the future. Most importantly she has tips for prepping Christmas canapes that could save you a lot of time and hassle.
I also went along to Copper Blossom in Edinburgh to hear about a rather surprising incident which has captured the public's imagination. Manager Paul Paxton filled me in on how they've managed to turn a crisis into a cause for good.
Finally I chat to Jozef Youssef from Kitchen Theory, a multisensory gastronomy design studio, known for creating experimental and immersive food and drink experiences.
Jozef tells me all about 'The Science of Christmas', their latest event, which is a unique, sensory-led experience that explores the science behind festive flavours, traditions, and emotions.
Thank you to all our listeners for being with us throughout the year, we hope you have a very merry Christmas and a happy and healthy 2026. We'll be back very soon with more tales from Scotland's food and drink industry.
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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 rosalind.erskine@scotsman.com.
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