Scran

The Scotsman
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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 and experts to give you an insight into what's cooking in Scotland. If you like a good bit of scran, this is the podcast for you.

  1. 1 g fa

    Why black pudding is dying out

    Black pudding is one of Ireland's oldest foods, older than the potato, and it's disappearing. In this episode of Scran, The Scotsman's food and drink podcast, author Kate Ryan and food historian Peter Gilchrist explain why the ancient art of cooking with blood is dying out, and what Ireland and Scotland stand to lose with it. With Halloween only weeks away, Rosalind looks at the ancient foods traditionally made and eaten at this time of year, starting with black pudding. KATE RYAN ON BLACK PUDDING Kate Ryan is an award-winning food writer and the founder of Flavour.ie. Her book, Blood, Guts & Black Pudding: Ireland's Dying Art of Blood as Food, is published by Nine Bean Rows. It charts the history of Ireland's black and blood puddings from pre-Christian times to today, and asks "what else is lost when the blood is gone?" Kate tells Rosalind the history of black pudding in Ireland, why it's dying out, and what that means for food culture and our shared food history. PETER GILCHRIST ON SCOTLAND'S FOODS AT RISK Friend of Scran and food historian Peter Gilchrist joins to talk about seasonal Scottish foods we're at risk of losing, including sparls, a dried Shetland sausage. IN THIS EPISODE 🐷 The history of black pudding in Ireland 🩸 Why blood as food is disappearing 🌭 Sparls, the dried Shetland sausage 📖 Scran listeners get 20% off Kate's book when they buy online with the code PODCAST20: https://ninebeanrowsbooks.com #Scran #BlackPudding #FoodHistory #ScottishFood #IrishFood #Halloween #Shetland Learn more about your ad choices. Visit podcastchoices.com/adchoices

  2. 9 ott

    Bonus Episode - Scotland Served Cocktail Festival and World Class

    On this very special bonus episode of Scran where we've partnered with World Class to bring you an insight into the upcoming Scotland Served Cocktail Festival as well as the exciting international competition for bartenders that is running alongside it. Rosalind speaks to last year's winner of World Class, Emanuele ‘Lele' Mensah and Stefanie Anderson who is the Diageo World Class Great Britain and Luxury Portfolio Scotland Ambassador. Lele tells Rosalind all about how wonderful it was to win the competition. He talks about how important it is for him to have won for the people that support him, but also for all people of colour who work in the industry. He also shares the very exciting plans for his new Shoreditch bar Asase. Stef fills Rosalind in on how the competition came about, why it's important for Diageo and the opportunities it presents for the bar staff who get involved. She also gives some details on the competition 'challenges' they face like the theatrically entitled 'Slow train to Singleton'. Rosalind also paid a visit to one of the bars who are taking part in the 'Scotland Served Festival' - Kirstie Oattes runs Kelvingrove Cafe in Glasgow with her husband Barry - she tellls Rosalind all about the festival and what cocktail-lovers can expect.  You can find out more about the Scotland Served cocktail festival by visiting their Instagram page, 'ScotlandServed'. To hear more about Lele and Matt Arnold's journeys head to 'World Class Great Britain' on Instagram. Please enjoy responsibly. For the facts, visit drinkaware.co.uk. Learn more about your ad choices. Visit podcastchoices.com/adchoices

    Bonus Episode - Scotland Served Cocktail Festival and World Class

  3. 25 set

    Yotam Ottolenghi on his new Edinburgh restaurant

    Celebrated chef and restaurateur Yotam Ottolenghi joins Rosalind on this episode of Scran to hear all about his new Edinburgh restaurant. Foodies have eagerly looked forward to its arrival, and Rosalind is keen to learn more about what we can expect. Yotam tells Rosalind where his passion for cooking comes from, explains the 'Ottolenghi Way,' and shares his hopes for the new business.He also gives us insight into what we can expect from the menu and we learn how Yotam has worked with Woven on a new whisky, which will be served in the restaurant. Not only is he a successful restaurateur, but his multiple cookbooks have been an international hit, and he tells Rosalind more about the latest one 'Simple Too.' Learn more about your ad choices. Visit podcastchoices.com/adchoices

  4. 11 set

    El Perro Negro - Award-winning Scottish food and drink businesses 

    We are continuing our celebration of award-winning Scottish food and drink businesses on this episode as we talk to Nick Watkins of El Perro Negro. Winner of multiple best burger awards, Nick stepped into the industry with an idea and determination - more than 10 years later El Perro Negro is still recognised as one of the best burger restaurants not only in the UK, but the world. Nick is refreshingly candid in his views on the industry, how change needs to happen to sustain food and drink businesses and his motivation in setting up the business. Learn more about your ad choices. Visit podcastchoices.com/adchoices

    El Perro Negro - Award-winning Scottish food and drink businesses 

  5. 28 ago

    Equis Ice Cream - Award-winning Scottish food and drink businesses

    Now into our tenth season we wanted to start the series with something a little different so over the next few episodes we'll be looking a little closer at some of Scotland's award winning food and drink businesses.And as we hold on to the last of summer for dear life what better way to kick off this celebration than to go for ice cream - specifically Equis ice cream in Rutherglen! Rosalind wanted to find out more about the family business and the significant investment they've made in recent years. Father and daughter team David and Alex Equi took her on a tour of the factory - which at points was not for the faint hearted - we're talking about the blast freezer visit here. Rosalind saw a modern, high spec, busy business and learnt a great deal about this award-winning producer. You'll hear parts of the tour here interspersed with Rosalind's chat with Alex and David.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

    Equis Ice Cream - Award-winning Scottish food and drink businesses

  6. 14 ago

    A Foodie's Day Out at the Fringe 2026

    It's that time of year again - festival time! Producer Kelly and Rosalind hit Edinburgh recently to catch some food and drink shows and we were not disappointed.  First stop was the Malt Whisky Society on Queen St. There they enjoyed the Whisky Wanderer experience where you learn all about the different whisky regions through an imagineative and eye-opening whisky and food pairing. Rosalind chats to host Bethany Grindle, who is a true whisky fan and aficionado. The team battled their way through the throngs of people over George the Fourth Bridge and up to Summerhall for The Speakeasy Experience. This show was an absolute hoot which included two Pickerings-gin-based cocktails. Tour-guide and performer Marina told Rosalind all about what visitors can expect from the show. Rosalind and Kelly then headed along to the Cowgate to their final show of the day, some stand up with Alan Anderson and Whisky for Dafties. As the title indicates this show is indeed for everyone as no knowledge of whiskey is required. There is a quite a bit of booze drank throughout and you may even learn something if not about whisky, then the people in the audience - good fun all round. You'll hear some vox-pops  they did throughout the day too chatting to people working and attending the fringe - that is, when they could find people who weren't just eating pot noodles and meal deals - that's the fringe for you! Learn more about your ad choices. Visit podcastchoices.com/adchoices

    A Foodie's Day Out at the Fringe 2026

  7. 31 lug

    Getting competitive with coffee

    The Glasgow Coffee Festival took place recently and as part of that the UK's Best Coffee Roaster was named as Glasgow-based Jonathan Martinez and Andrew Wong won the UK Brewers Cup competition.  On this episode of Scran Rosalind chats with both of them about their passion for coffee, how they got involved in the competition, about the trends in coffee and how they manage to sleep when 'coffee' is constantly on the menu. It's a fascinating chat where Rosalind learnt a lot more about coffee varietals and where the high end of the market is at. Best enjoyed with a nice cooling iced-coffee - unless you're listening back to this beyond summer time! Learn more about your ad choices. Visit podcastchoices.com/adchoices

  8. 17 lug

    Celebrating 25 years of Amber restaurant with father and son chefs, Michael and David Neve

    On this episode of Scran Rosalind chats to David and Michael Neave - the father and son duo who have played more than an important part in the success of Amber restaurant. Amber celebrates 25 years in business this year. Located in the Scottish Whisky Experience it was one of the first visitor attractions to launch a restaurant and since then has gone from strength to strength. David founded the restaurant and when Michael was young he would come to visit his father at work where his fascination for cooking began. She speaks to them both about the significant family history that is tied up in their work. About how the restaurant was a forerunner of many trends we see in food and drink today and about their passion for good food.To celebrate 25 years in business Michael developed an anniversary menu which became a project many of the longstanding team got involved in. Each dish was chosen for the memories it carries of the suppliers, the team, and the guests and all those who shaped the restaurant over 25 years. Learn more about your ad choices. Visit podcastchoices.com/adchoices

    Celebrating 25 years of Amber restaurant with father and son chefs, Michael and David Neve
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Descrizione

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 and experts to give you an insight into what's cooking in Scotland. If you like a good bit of scran, this is the podcast for you.

Informazioni

  • Creatore
    The Scotsman
  • Anni di attività
    2023 - 2026
  • Puntate
    203
  • Classificazione
    Contenuti adatti a tutti
  • Copyright
    © Copyright The Scotsman
  • Sito web del podcast
    Scran

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