On this episode of Scran I explore the world of wild dining. This is an area of the food and drink industry that's seen a steady growth in popularity, particularly since the pandemic.
I set out to hear more about why people are choosing to eat in outdoor settings and what they can expect from these experiences.
Who better to hear about this from than chef William Hamer who runs Wild Kabn which is based in a characterful greenhouse on the stunning Ardkinglas Estate in Loch Fyne.
William has travelled the world mastering the art of cooking by fire. William connects food, fire and nature with an ethos of supporting local businesses and suppliers and sourcing the finest organic and sustainable ingredients.
Listen to my chat with him to hear all about his background, how he came to favour this form of cookery and why he values continuous professional development.
You will also hear what you can expect should you choose to try wild dining and where you can start if it's something you would like to try yourself at home.
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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