Scran

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.
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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.
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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!
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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!
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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.
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