Episodes

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Flour Power2021031820210612 (RS)Tam Cowan talks to Bake Off\u2019s Flora Shedden about why Scottish flour excites her so much.

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

From Top Gun to Mash Tun2021030420210529 (RS)Tam Cowan hears from a former RAF pilot who went from flying tornadoes to brewing them.

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

Scotch Beef & Charcuterie2021031120210605 (RS)Craft butcher Gordon King tells Tam Cowan why Scotch Beef is the best on the planet.

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

Scotland\u2019s Sensational Soft Fruit2021021820210515 (RS)Tam Cowan talks to Scotland\u2019s very own Jam Boy Fraser Doherty.

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

Scotland\u2019s Street Food \u2013 From Lima to Leith2021022520210522 (RS)

Peruvian ceviche, pheasant burger with peanut butter or 3AM kebab? Tam Cowan talks to three people changing the image of street food in Scotland. Carlo Carozzi was the first person to bring Peruvian street food to Scotland, Hal Prescott is the man behind ‘The Pitt’ in Leith which is now considered the home of street food in Edinburgh, and Ailidh Forlan ate at every street food venue in Scotland then wrote a book about it.

Tam Cowan talks to the people changing the image of street food in Scotland

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

Scotland's Finest2021040120210626 (RS)Tam Cowan talks to the chef behind bringing Glasgow its first Michelin star in 18 years

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

Scottish Geo Foods2021032520210619 (RS)

Smuggling black puddings, ‘nicking’ bridies, and something fishy about the origin of Arbroath smokies. Tam Cowan hears about Scotland’s famous regional foods. Kenneth MacLeod talks about the crofting origins of Stornoway Black Pudding, Karen Murray tells Tam how the Forfar Bridie got its name and Iain Spinks reveals where the Arbroath Smokie really comes from.

Tam Cowan talks to the people championing Scotland\u2019s famous regional foods

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

Scottish Geo Foods2021032520210620 (RS)

Smuggling black puddings, ‘nicking’ bridies, and something fishy about the origin of Arbroath smokies. Tam Cowan hears about Scotland’s famous regional foods. Kenneth MacLeod talks about the crofting origins of Stornoway Black Pudding, Karen Murray tells Tam how the Forfar Bridie got its name and Iain Spinks reveals where the Arbroath Smokie really comes from.

Tam Cowan talks to the people championing Scotland\u2019s famous regional foods

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

Spaghetti Brains2021021120210508 (RS)Tam Cowan speaks to chef to the stars, Guy Cowan.

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

The Famous Anstruther Fish Bar2021011420210531 (RS)

Tam Cowan talks to Robert Smith, owner of the famous Anstruther Fish Bar, about what it takes to become one of the finest chip shops in Scotland, attracting celebrities such as Tom Hanks and Robert De Niro. Tam is also joined by Gregorie Marshall from Blackthorn Salt who tells us about his 15 year ambition to return salt production to the Ayrshire coast using a method that is the first of its kind in the UK.

Tam Cowan talks to the owner of the famous Anstruther Fish Bar.

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