On this episode of Scran Rosalind takes to the East Lothian countryside to try her hand at foraging with Rupert Waites, one half of Buck and Birch.
After discovering what's available in Scotland over the seasons, with a particular focus on autumn, they head back to the Buck and Birch tasting room.
Here they sample some foraging delicacies and join Tom Chisholm to discuss how Buck and Birch went from pop-up foraged dinners to inadvertently becoming part of the drinks industry.
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 rosalind.erskine@jpimedia.co.uk.
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