Scran

Latest Episodes:

Special episode - Feis Ile 1 - a whisky drinkers mecca Jun 17, 2022

Show notes

We have produced 2 special episodes of Scran all about that whisky drinker mecca - Feis Ile.
Across these episodes you'll get a sense of what being at Feis Ile is like. Rosalind visits various distilleries, talks to producers from Islay and Jura and soaks up the wonderful music and entertainment. You will really get a feel for what it's like to be part of this special island community and this extremely popular week of events. Everything you will hear was recorded at the festival.
On this episode you will hear many voices including;
Helen Carter from Islay Wines
Craig Archibald of Islay Oysters
Bruicladdich Brand Ambassador Fraser Matthews
Ella Edgar of Ella Edgar School of Highland Dancing
Callum Gallagher of Islay Tuk Tuk
Ashley Griffin and Adam Mclellan of Jukebox Gin
Carol-Ann McTaggart, the visitor centre manager at Kilchoman Distillery
Emma McHarrie, tour guide, Kilchoman Distillery
Dominick Hefner, nosing competition winner 2019
Rachel MacNeil of Islay Whisky Academy and
Ann Hock of Orsay Sea Salt.
Thanks to all the guests who appear on this episode.

Dancing Puffins and bountiful botanicals with Badachro Distillery Jun 06, 2022

Show notes

On this episode of Scran Rosalind visits Badachro Distillery in Gairloch on the North West coast where she met Vanessa Quinn who gave her a tour of the facility. Her partner in life and business Gordon wasn't there that day but caught up with Rosalind via Zoom a few weeks later when he filled her in on how the business came about and how they are going from strength to strength.

Soaking up Spirit of Speyside May 27, 2022

Show notes

On this episode of Scran it's all about celebrating whisky - but at long last, we get to do it in person!
Rosalind travelled north to experience the return of Spirit of Speyside Whisky Festival. With people attending from all over the world, she caught up with many directly involved in the festival, producers and those visiting simply to sample and enjoy the whisky.
First up was a tour of Glenfiddich where guide Brian Weir gave a great insight into the history of this world famous brand and the whisky mavericks of Dufftown.
Rosalind speaks to Sarah Burgess, Creative Director of the Craigellachie Collection about her long career in the whisky trade and how she is on a mission to popularise the highball.
One of the joys of Scottish whisky festivals is the wonderful entertainment that's always laid on, the Spirit of Speyside was no different. You'll hear Joe Aitken singing a bothy balled at the fireside during a tasting session with Murray McDavid.
You will also get a taste of Martine Nouget's session on pairing whisky and chocolate and another tasting session with Karen McWillaims of GlenAllichie, who even lets us in on a little secret!
Finally Rosalind sits down with George McNeil Chairman of the Spirit of Speyside to find out how he's getting on in his new role, how his career and passions have led him to where he is and what lies ahead for the festival.

Revisiting the past at Inverlochy Castle May 13, 2022

Show notes

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.

Bonus Scran - Delving into Dornoch Castle and Distillery May 06, 2022

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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.

Heading to the Highlands and taking in The Torridon Apr 29, 2022

Show notes

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.

Exploring how sound affects taste with 'Unusual Ingredients' Apr 14, 2022

Show notes

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

Celebrating the theatre of life with James Thomson OBE, owner of The Witchery and Prestonfield House Apr 01, 2022

Show notes

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.

Scotland's National Chef, Gary Maclean talks to Scran about why hospitality has to change Mar 18, 2022

Show notes

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.

Soaring seafood and simple pleasures with chef and restauranteur Roy Brett Mar 11, 2022

Show notes

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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