Scran

Scran

By The ScotsmanArtsFood
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Scran episodes

  • Revisiting the past at Inverlochy Castle

    On this week's episode Rosalind visits the majestic Inverlochy Castle in Fort William. She sits down to chat with celebrity chef Michel Roux Jnr. whose namesake restaurant recently launched Seasgair - a new dining concept. This unique dining experience at the castle sees visitors transported back to the essence of when the castle when it was a private home. 


    Rosalind also speaks to head chef Coalin Finn who tells her about how important it is to him that his staff are content at work, he says "Happiness is key. Happy food, happy guests, happy chefs. He recalls how his unique childhood palette and appetite for the exotic, has shaped his career.


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    39 min
  • Bonus Scran - Delving into Dornoch Castle and Distillery
    On this episode of Scran Rosalind continues her tour of the Highlands and meets with Philip Thompson, who runs Dornoch Castle with his family. Philip told Rosalind about how, along with his brother Simon, they have turned their passion for whisky into a new business with the opening of Dornoch Distillery.  From its crowdfunding inception to their drive for sustainability, Phil shares the evolution of the business alongside the running of the hotel. 

    Rosalind also meets head chef Grant McNicol. He tells her all about his colourful career to date including becoming head chef at the tender age of 19. He also talks about how food prices are a huge challenge for kitchens and how game may be the answer to some of those problems. He provides us with great insight into the unique challenges of running a hospitality business in the Highlands.

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    41 min
  • Heading to the Highlands and taking in The Torridon
    On this episode of Scran Rosalind heads north to The Torridon boutique resort in Wester Ross to meet owner and manager Dan Rose-Bristow and head Chef Paul Green. On her visit she was given a tour of the kitchen garden which supplies much of the produce used in the resort and acts as a focal point for staff and visitors alike. Rosalind chats with Dan about how he and his wife Rohaise took over her family business more than 20 years ago, building on the institution and creating a modern, boutique hotel and restaurant which aims to be a place like no other.

    Rosalind also talks to Head Chef Paul Green. They discuss how he came into cheffing, the importance of a work life balance for his team and how he believes the industry has changed for the better in recent years.

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    45 min
  • Exploring how sound affects taste with 'Unusual Ingredients'
    On this episode Rosalind meets the fascinating trio of Unusual Ingredients; Jacob Thompson-Bell, Adam Martin and Caroline Hobkinson. They recently visited Glasgow as part of the Sonica 2022 festival where they led an immersive experience performance where audience members ate their way through the show all the while being played different music and sound effects. The aim of which is to show just how much what we hear can influence our taste and experience. Rosalind also visits the award-winning speakeasy Absent Ear to learn more about their singular approach to cocktail making which has seen them heralded amongst the top 50 best cocktail bars in the UK..

    Feel free to join in with the experiments on the podcast, make yourself a coffee or get some chocolate to try it out with us. You'll find more information about 'Unusual Ingredients' and how to join in here;

    https://unusualingredients.co

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    48 min
  • Celebrating the theatre of life with James Thomson OBE, owner of The Witchery and Prestonfield House
    Rosalind's guest on Scran this week is James Thomson OBE, owner of two significant Edinburgh hospitality institutions; The Witchery and Prestonfield House. Rosalind went along to meet him there a few weeks back. They discussed his life growing up in Edinburgh, the inspiration he took from the theatre and the arts in building his businesses and following his passion, how the city and industry has changed, as well as finding out all about his own preferences for eating and drinking in Scotland. This is a great insight into the motivations and passions of one of Edinburgh's hospitality trailblazers.

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    26 min
  • Scotland's National Chef, Gary Maclean talks to Scran about why hospitality has to change
    In this episode of Scran Rosalind Erskine meets Gary Maclean, Scotland's National Chef, winner of Masterchef, owner of Creel Caught in St James' Quarter in Edinburgh and lecturer at City of Glasgow College.

    They talk about Gary's career to date, the life-changing experience of going to college, why he has only recently opened his own restaurant for the first time and why customers need to pay more for what they're consuming.

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    30 min
  • Soaring seafood and simple pleasures with chef and restauranteur Roy Brett
    On this episode of Scran Rosalind meets up with Roy Brett owner and head chef at Ondine in Edinburgh. Roy tells Rosalind all about his journey to where he is today and the interesting characters he's met along the way. He talks about the growth in popularity of seafood and he shares the difficult decision he had to take in whether to keep his restaurant open or not, even after surviving the closures of the pandemic.

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    30 min
  • Skye's the limit - sea salt, shellfish and the best of Scotland's larder
    On this episode of Scran, Rosalind visits the beautiful isle of Skye where she meets many producers and people working in various food and drinks businesses across the island.

    First stop was the Isle of Skye Sea Salt company where she met Meena and Chris Watts who, having moved from London, were determined to set up a long-term sustainable business.

    The Three Chimneys, one of Skye's most popular restaurants and guest houses, was Rosalind's next stop where she caught up with Head Chef Scott Davies. This interview will make you hungry, we promise!

    Rosalind also paid a visit to Isle of Skye Free Range where she met Glenys and Alistair McClean who can normally be found working their croft to produce quality free range poultry and meat products for the local market.

    The final stop on this tour was the pier in Dunvegan where Rosalind met local fisherman Kevin McKinnon of Lough Dunvegan Shellfish who told her how fishing is something you'll fall in love with despite the demanding conditions and variable weather.

    We hope you enjoy this episode of Scran.

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    44 min
  • The wonderful offerings of Argyll food and drink
    On this episode 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. 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.

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    44 min
  • The glorious gifts of whisky and chocolate
    It's that time of year when thoughts turn to Valentine's day and love it or hate it we can all get on board with one of the more palatable trappings of the season. Chocolate.

    On this episode host Rosalind Erskine has her first experience of pairing whisky and chocolate. Guided by Rachel McCormack, author of 'Chasing the Dram', and Cameron Dixon of Bare Bones chocolate, the results are suprising.

    Then Rosalind heads north to speak to Jamie Hutcheon who, from a young age, was enchanted by the kitchen. He turned this passion into a career and now runs Cocoa Ooze. He talks about the challenges faced by a small chocolate business and all about why he loves it so much.

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    47 min

About Scran

From the publisher's feed

From the humble haggis supper to the finest single malt, Scotland's food and drink scene is as unique as the nation itself. Rosalind Erskine, The Scotsman's Food and Drink Editor, is joined by guests…

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