Main content
Sorry, this episode is not currently available

Scotland's Finest

Tam Cowan talks to Chef Lorna McNee about being part of the team at Cail Bruich that brought Glasgow its first Michelin star in 18 years and wild game producer Johnny Rutherford talks about the health benefits of eating venison.

28 minutes

Last on

Sat 25 Mar 202306:00
BBC Radio Scotland

More episodes

Previous

Scottish Geo Foods

See all episodes from Scoff the Ball

Broadcasts

  • Sat 26 Jun 202106:00
    BBC Radio Scotland
  • Sat 26 Jun 202118:00
    BBC Radio Scotland except Extra
  • Sat 25 Mar 202306:00
    BBC Radio Scotland

Podcast

  • Scoff the Ball

    Tam Cowan discovers the people turning Scotland into a proud food nation.