Scran

As Halloween is just around the corner, this episode of Scran is all about pumpkins.

Rosalind finally gets back on the road again to visit two pumpkin farms - Arnprior in Stirling and Kilduff in East Lothian.

Opened in 2015, Arnprior was one of the first pick-your-own pumpkin farms in Scotland. Run by Duncan and Rebecca, who live on the farm with their children and Duncan’s parents, the Arnprior pumpkin patch is a popular family day out every year.

Rosalind then heads east to Kilduff Farm in East Lothian. Owners Lucy and Russ talked to her about their decision to open in 2018 and their quest to reduce waste associated with Halloween and pumpkins.

Finally we couldn’t talk pumpkins and autumn without chatting about some people’s favourite seasonal drink - the pumpkin spice latte. Find out how to make one at home.

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This week Scran takes a look back at Glasgow's malt riots and how they kick-started the whisky industry we know and love today.

Joining Rosalind are Emily Coyle, brand development manager at the Glasgow Distillery company, and Norry Wilson, founder of Lost Glasgow, a Facebook page with a global following that shares tales of Glasgow’s colourful and diverse history.

Emily tells us about The Glasgow Distillery’s latest whisky release, Malt Riot Blended Scotch Malt Whisky, inspired by the 1725 Malt Tax Riots which started in Glasgow and spread across the country. Norry discusses Glasgow's rebellious past and recent history, and why you should fear the women over the men.

Finally Rosalind creates two Glasgow Distillery cocktails at home using Malt Riot - Malt Riot Glasgow Whisky Sour and the Ginger Riot.

Scran listeners can get £5 off your bottle of Malt Riot Blended Malt Scotch Whisky - listen to find out the exclusive discount code.

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This week's Scran takes a look at the health of Scotland's food and drink sector - and a look back at the 2020 Scottish Food and Drink Fortnight.

Joining Rosalind are guests James Withers, Scotland Food and Drink CEO, and Mairi Gougeon, Minister for Rural Affairs and Natural Environment and MSP for Angus North & Mearns.

James and Mairi share their thoughts and insights into the fortnight. They also discuss how the industry has been affected by the pandemic, why supporting Scottish producers is important to them and what opportunities they see for the Scottish food and drink industry. Plus we find out who their dream dinner party guests would be.

Chef Stevie McLaughlin is back in the kitchen, and this week he's giving his top tips on how to cook Scottish langoustines.

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Scran is taking a culinary tour of Scotland, chatting to a range of local legends about their businesses, produce and their community.

This week, Rosalind is on a socially distant tour of the Highlands chatting to various entrepreneurs about why their location is key to their success and at the heart of their product.

Our first guest is Jamie Delap of family business Fyne Ales, which began in 2001 when his parents decided to turn their dwindling farm into a brewery after sampling craft ales down south and seeing a gap in the market for craft ales in the area.

Next up is Jill Clark of Highland Connage cheese, an award-winning family owned organic cheese maker, which started 15 years ago on a farm at Ardersier.

Finally Rosalind speaks to Keith Paterson, founder of Shore Seaweed. Based in Wick, they are growers, harvesters and processors of natural Scottish seaweed.

This episode is produced in partnership with Scotland Food and Drink and we are almost at the end of this amazing campaign which sees Scotland's food industry celebrate local legends with regional producers showcasing their produce through their social media with the aim of encouraging people to source, buy and eat Scottish food and drink.

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On this episode, Rosalind's culinary tour of Scotland takes her to the central belt. She talks to business owners about their passion for their work and why the local food scene has lots to offer.

Scott Smith, chef and Root to Market founder discusses the concept, how he and his team set it up in a short space of time, what produce is available and his top dinner party guests.

Next up, Nikki Strorar, farmer and owner of a family-run Ardross farm shop based in Fife, talks about setting up the shop and regenerative farming.
Finally Brian O'Shea, founder of The Paisley Drinks Co. chats about the rise of craft soda, childhood nostalgia and supporting local businesses through lockdown.

This episode of Scran is brought to you in partnership Scotland food and drink. We are now halfway through Scottish Food and Drink Fortnight, which runs until 20th September. These two weeks see Scotland's food industry celebrate local legends with regional producers showcasing their produce through their social media with the aim of encouraging people to source, buy and eat Scottish food and drink.

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This episode of Scran is brought to you in partnership Scotland food and drink and today marks the launch of the Scottish food and drink fortnight from the 5th - 20th September.
Scran will take a culinary tour around Scotland, chatting to a range of local legends about their businesses, produce and their community.
This week host Rosalind is on a socially distant tour of the north east as she chats to various entrepreneurs in Aberdeenshire about their passion for growing their businesses and why the culinary scene there is booming. Her first guest is owner of House of Botanicals, Adam Elan-Elmegirab who talks about his creative idea that led him to research and recreate the famous Boker’s bitters, which was first created in 1828.
Next up Rosalind chats to Skipper of the Budding Rose, Peter Bruce who tells me about his family roots in the fishing industry and the importance of continuing this legacy.
Then, Hungry Squirrel Nut butter founder Susan Yule discusses how she developed her business when she was looking for an alternative to peanut butter for herself and her children.
Finally, our new friend of the podcast, chef Stevie McLaughlin tells us how to make a restaurant classic - lobster thermidor.

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This week is the second part of our Scran on the road series.
On this episode, Rosalind travels from Speyside to the Moray coast to speak to business owners and staff about reopening following lockdown.
Firstly, Rosalind chats to owner of Bootlegger's Bothy and the Bothy Bistro, Ruth Scott and head chef Andy Fyfe about the pop up kitchen overlooking the Moray coast and how the pandemic has made them become more creative.
Rosalind then heads to Elgin to speak to brand ambassador for Glen Moray, Iain Allan about their dial a dram service.
A bonus from last week's episode, Danny Grant head chef at the Craigellachie talks about why Scotland’s food larder is more than enough to cook up a storm.
Finally Charles Gladstone from Glen Dye cabins and cottages talks about the rising popularity of a staycation and why Scotland is a dream destination.

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Welcome to our first 'Scran on the Road' episode! This week, host Rosalind Erskine starts her engine and ventures to the Craigellachie Hotel in Speyside to see what the offering is now that doors are open.

Kevin Smith, managing director at the hotel, talks about how the hotel has adapted during the lockdown. He also talks about the hotel's refurbishment back in 2014 and how this led to a star-studded relaunch party with guests including Kate Moss and Noel Gallacher.

Whilst at the hotel, Rosalind visits the Quiach, the world's leading whisky bar, home to over 500 bottles, and enjoys a whisky tasting with bar manager Angus Bryce-McVay.

Continuing the whisky trail, Rosalind visits the Whisky Shop in Duffton and chats to owner Mike Lord. He discusses how his once intimate Whisky Colours festival has evolved into a hybrid with both in-person tastings and virtual experiences. He also shares what drams he has in his cupboard.

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Eating locally caught seafood isn't something we do enough of in the UK. But with over 100 different species of fish caught in UK waters, why not give it a try?

In this episode of Scran, Rosalind discusses a campaign called Sea For Yourself, which is all about encouraging us to cook and eat more fish caught in UK waters.

Rosalind is joined by chef and seafish ambassador Rachel Green, and Jim Cowie, owner of the Captain's Galley seafood restaurant in Scrabster.

Rachel shares her insights into why, as a nation, we don't eat enough fish. She also provides some great cooking tips and shares some simple yet delicious recipes. Jim talks about the importance of sustainability and why eating seasonally and locally is key.

He also talks about the importance of traceability and why the local fishmonger can provide you with all the knowledge you need. Also, find out why Rachel and Rosalind will be visiting Jim in the near future.

Nick Nairn is back with his tip on how to cook fresh mussels, whilst in Rosalind's kitchen she serves up some hand-dived scallops delivered by the Ethical Shellfish Company and a Bloody Mary.

As Jim puts it: "There's a fish for every dish and a dish for every season."

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From unheard outtakes to adventures across Scotland, on this bonus episode of Scran, Rosalind Erskine takes you through some of her favourite moments of series one and two.

Expect awkward breathing, laughter and weird and wonderful food favourites.

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